Shrimp Processing Assessed by Low Field Nuclear Magnetic Resonance, Near Infrared Spectroscopy, and Physicochemical Measurements-The Effect of Polyphosphate Content and Length of Prebrining on Shrimp Muscle

Journal of Food Science

Volumn 76, Issue 4, 2011, Pages

  Gudjónsdóttir, María ^a   Jónsson, Ásbjörn ^a   Bergsson, Arnljótur Bjarki ^a   Arason, Sigurjón ^a,b   Rustad, Turid ^c  

^a Matis ohf Iceland   (Iceland)

^b UNIVERSITY OF ICELAND   (Iceland)

^c NORWEGIAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Norway)

Author keywords

Cold water shrimp; Low field nuclear magnetic resonance (LF NMR); Near infrared spectroscopy (NIR); Polyphosphate; Unilateral NMR

Indexed keywords

BRINE; INORGANIC SALT; MUSCLE PROTEIN; POLYPHOSPHATE; WATER;

ANIMAL; ARTICLE; CHEMISTRY; FOOD HANDLING; METHODOLOGY; MULTIVARIATE ANALYSIS; MUSCLE; NEAR INFRARED SPECTROSCOPY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PANDALIDAE; PH; PHYSICAL CHEMISTRY; SEA FOOD;

ANIMALS; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; MAGNETIC RESONANCE SPECTROSCOPY; MULTIVARIATE ANALYSIS; MUSCLE PROTEINS; MUSCLES; PANDALIDAE; PHYSICOCHEMICAL PHENOMENA; POLYPHOSPHATES; SALTS; SEAFOOD; SPECTROSCOPY, NEAR-INFRARED; WATER;

DECAPODA (CRUSTACEA); PANDALUS BOREALIS;

EID: 79955591853     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02112.x     Document Type: Article

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