Toward shrimp without chemical additives: A combined freezing-MAP approach

LWT

Volumn 46, Issue 1, 2012, Pages 274-279

  Bono, Gioacchino ^a   Badalucco, Cinzia Vita ^a   Cusumano, Salvatore ^a   Palmegiano, Giovanni B ^b  

^a CNR   (Italy)

^b INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

Author keywords

Chemical properties; Melanosis; Modified atmosphere packaging; Quality control; Shrimp

Indexed keywords

ADDITIVES; CHEMICAL PROPERTIES; DIGITAL STORAGE; FOOD STORAGE; FREEZING; PH; QUALITY CONTROL; SHELLFISH; SODIUM SULFITE;

CHEMICAL ADDITIVE; DEEP-WATER ROSE SHRIMP; MELANOSIS; SHRIMP; SULFITE SOLUTIONS; THIOBARBITURIC ACID; TOTAL VOLATILE BASIC NITROGENS; VACUUM PACKAGING;

MODIFIED ATMOSPHERE PACKAGING;

DECAPODA (CRUSTACEA); PARAPENAEUS LONGIROSTRIS;

EID: 83955162885     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.09.020     Document Type: Article

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