Improvement of the commercial quality of chilled Norway lobster (Nephrops norvegicus) stored in slurry ice: Effects of a preliminary treatment with an antimelanosic agent on enzymatic browning

Food Chemistry

Volumn 103, Issue 3, 2007, Pages 741-748

  Aubourg, Santiago P ^a   Losada, Vanesa ^a   Prado, Marta ^b   Miranda, José M ^b   Barros Velázquez, Jorge ^b  

^a INSTITUTO DE INVESTIGACIONES MARINAS   (Spain)

^b UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

Author keywords

Enzymatic browning; Ice slurries; Melanosis; Norway lobster; Refrigeration; Sensory quality

Indexed keywords

AMINE; SODIUM METABISULFITE; VOLATILE AGENT;

ARTICLE; BATCH FERMENTATION; CHEMICAL ANALYSIS; FERMENTATION TECHNIQUE; FOOD INDUSTRY; FOOD PROCESSING; FOOD QUALITY; FOOD SPOILAGE; FOOD STORAGE; FREEZING; GLYCATION; LOBSTER; NONHUMAN; SHELF LIFE; TECHNIQUE; TECHNOLOGY;

CRUSTACEA; ENTEROBACTERIACEAE; NEPHROPS NORVEGICUS;

EID: 33847120770     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.09.022     Document Type: Article

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