Comparative studies on the effect of the freeze-thawing process on the physicochemical properties and microstructures of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) muscle

Food Chemistry

Volumn 104, Issue 1, 2007, Pages 113-121

  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; Denaturation; Freeze thawing; Microstructure; Muscle protein; White shrimp

Indexed keywords

ADENOSINE TRIPHOSPHATASE (CALCIUM); ALPHA GLUCOSIDASE; MUSCLE PROTEIN; MYOSIN; MYOSIN ADENOSINE TRIPHOSPHATASE; N ACETYL BETA GLUCOSAMINIDASE; THIOL DERIVATIVE;

ARTICLE; COMPARATIVE STUDY; DISULFIDE BOND; ENZYME ACTIVITY; FOOD STORAGE; FREEZING; MUSCLE; NONHUMAN; PHYSICAL CHEMISTRY; PROTEIN DENATURATION; SCANNING ELECTRON MICROSCOPY; SHRIMP; STRUCTURE ANALYSIS; THAWING;

DECAPODA (CRUSTACEA); LITOPENAEUS VANNAMEI; PENAEUS MONODON;

EID: 34247157176     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.11.004     Document Type: Article

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