Banana shrimp, Penaeus merguiensis, quality changes during iced and frozen storage
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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°C and 9 wk at ~−10°C. They remained acceptable after 6 mo at −20°C. Formaldehyde was a good indicator in shrimp shelf life assessment.
Keywords
shrimp formaldehyde zinc sulfate reagent AHMTSuggested Citation
Yamagata, M., & Low, L. K. (1995). Banana shrimp, Penaeus merguiensis, quality changes during iced and frozen storage. Journal of Food Science , 60(4), 721-726. https://doi.org/10.1111/j.1365-2621.1995.tb06215.x
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