Comparative studies on chemical composition and thermal properties of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) meats

Food Chemistry

Volumn 103, Issue 4, 2007, Pages 1199-1207

  Sriket, Pisal ^a   Benjakul, Soottawat ^a   Visessanguan, Wonnop ^b   Kijroongrojana, Kongkarn ^a  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b NATIONAL SCIENCE AND TECHNOLOGY DEVELOPMENT AGENCY   (Thailand)

Author keywords

Black tiger shrimp; Composition; Lipid; Mineral; Muscle; Protein; White shrimp

Indexed keywords

ACTIN; AMINO ACID; ARGININE; CALCIUM; COLLAGEN; GLUTAMIC ACID; GLYCINE; HYDROXYPROLINE; IRON; ISOLEUCINE; LEUCINE; MUSCLE PROTEIN; MYOSIN HEAVY CHAIN; NITROGEN; PEPSIN A; PHOSPHOLIPID; POLYUNSATURATED FATTY ACID; PROLINE; TRIACYLGLYCEROL;

AMINO ACID COMPOSITION; ARTICLE; CHEMICAL COMPOSITION; FRACTIONATION; LIPID ANALYSIS; MEAT; NONHUMAN; PROTEIN CONTENT; SHRIMP; THERMAL ANALYSIS; THERMOSTABILITY;

DECAPODA (CRUSTACEA); LITOPENAEUS VANNAMEI; PENAEUS MONODON;

EID: 33947663089     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.10.039     Document Type: Article

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