FATTY-ACID STABILITY OF GULF OF MEXICO BROWN SHRIMP (PENAEUS-AZTECUS) HELD ON ICE AND IN FROZEN STORAGE

被引：14

作者：

BOTTINO, NR ^{[1
]}

LILLY, ML ^{[1
]}

FINNE, G ^{[1
]}

机构：

[1] TEXAS A&M UNIV,DEPT ANIM SCI,COLLEGE STN,TX 77843

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb09139.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The fatty acid composition of iced, frozen and frozen‐glazed brown shrimp (Penaeus aztecus) was determined as a function of storage time. The iced shrimp were analyzed every third day for 18 days while both frozen sets were analyzed at regular intervals for 183 days. No significant changes in neither the iced, frozen nor the frozen‐glazed shrimp could be detected. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：1778 / 1779

页数：2

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