BANANA SHRIMP, PENAEUS-MERGUIENSIS, QUALITY CHANGES DURING ICED AND FROZEN STORAGE

被引：52

作者：

YAMAGATA, M

LOW, LK

机构：

[1] Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, Singapore, 1749, Changi Fisheries Complex Changi Point

来源：

JOURNAL OF FOOD SCIENCE | 1995年 / 60卷 / 04期

关键词：

SHRIMP; FORMALDEHYDE; ZINC SULFATE REAGENT; AHMT;

D O I：

10.1111/j.1365-2621.1995.tb06215.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Shelf life of banana shrimps, Penaeus merguiensis, were studied along with formaldehyde changes in their muscles during iced and frozen storage. K-value, trimethylamine oxide nitrogen (TMAO-N), trimethylamine nitrogen (TMA-N), volatile basic nitrogen (VB-N) and sensory quality were determined. Shelf life was 4 days in ice, 6 days at -3 degrees C and 9 wk at similar to-10 degrees C. They remained acceptable after 6 mo at -20 degrees C. Formaldehyde was a good indicator in shrimp shelf life assessment.

引用

页码：721 / 726

页数：6

共 41 条

[1]

AMANO K, 1964, B JAP SOC SCI FISH, V30, P430

[2]

AMANO K, 1963, B JAP SOC SCI FISH, V29, P860

[3]

Amano K, 1965, B JAP SOC SCI FISH, V31, P60

[4]

AMANO K, 1964, B JAP SOC SCI FISH, V30, P639

[5]

BEATTY S. A., 1938, JOUR FISH RES BD CANADA, V4, P63

[6]

BEATY S. A., 1937, J BIOL BOARD CAN, V3, P77

[7] COMPARISON OF CHANGES IN TRIMETHYLAMINE, DIMETHYLAMINE, AND EXTRACTABLE PROTEIN IN ICED AND FROZEN GADOID FILLETS [J].

CASTELL, CH ;

NEAL, WE ;

DALE, J .

JOURNAL OF THE FISHERIES RESEARCH BOARD OF CANADA, 1973, 30 (08) :1246-1248

[8]

CONWAY EJ, 1950, MICRODIFUSION VOLUME

[9]

DYER WJ, 1974, 45 HAL LAB NEW SER F

[10]

DYER WJ, 1952, J FISH RES BOARD CAN, V8, P461

← 1 2 3 4 5 →