Properties, translucence, and microstructure of Pacific white shrimp treated with mixed phosphates as affected by freshness and deveining

Journal of Food Science

Volumn 73, Issue 1, 2008, Pages

  Rattanasatheirn, N ^a   Benjakul, S ^a   Visessanguan, W ^b   Kijroongrojana, K ^a  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b NATIONAL SCIENCE AND TECHNOLOGY DEVELOPMENT AGENCY   (Thailand)

Author keywords

Ice storage; Microstructure; Mixed phosphates; Pacific white shrimp; Thermal denaturation

Indexed keywords

ICE; PHOSPHATE; SODIUM CHLORIDE; WATER;

ANIMAL; ARTICLE; COOKING; DRUG EFFECT; FOOD CONTAMINATION; FOOD HANDLING; FOOD PRESERVATION; METABOLISM; METHODOLOGY; PENAEIDAE; QUALITY CONTROL; SAFETY; SHELLFISH; STANDARD; TASTE; TIME; ULTRASTRUCTURE;

ANIMALS; CONSUMER PRODUCT SAFETY; COOKERY; FOOD CONTAMINATION; FOOD HANDLING; FOOD PRESERVATION; FOOD TECHNOLOGY; ICE; PENAEIDAE; PHOSPHATES; QUALITY CONTROL; SHELLFISH; SODIUM CHLORIDE; TASTE; TIME FACTORS; WATER;

DECAPODA (CRUSTACEA); LITOPENAEUS VANNAMEI;

EID: 38349081232     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00603.x     Document Type: Article

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