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Banana shrimp, Penaeus merguiensis, quality changes during iced and frozen storage

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dc.contributor.authorYamagata, Makoto
dc.contributor.authorLow, Lai Kim
dc.date.accessioned2023-02-28T08:39:24Z
dc.date.available2023-02-28T08:39:24Z
dc.date.issued1995-07
dc.identifier.citationYamagata, 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.xen
dc.identifier.issn0022-1147
dc.identifier.urihttp://hdl.handle.net/20.500.12066/7182
dc.description.abstractShelf 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.en
dc.language.isoenen
dc.publisherWileyen
dc.subjectPenaeus merguiensisen
dc.subjectformaldehydeen
dc.titleBanana shrimp, Penaeus merguiensis, quality changes during iced and frozen storageen
dc.typeArticleen
dc.citation.volume60en
dc.citation.issue4en
dc.citation.spage721en
dc.citation.epage726en
dc.citation.journalTitleJournal of Food Scienceen
dc.subject.asfakeeping qualityen
dc.subject.asfashrimp cultureen
dc.identifier.essn1750-3841
dc.identifier.doi10.1111/j.1365-2621.1995.tb06215.x
dc.subject.scientificNamePenaeus merguiensisen
local.subjectshrimpen
local.subjectformaldehydeen
local.subjectzinc sulfate reagenten
local.subjectAHMTen


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  • MFRD Journal Articles [7]
    These papers were contributed by MFRD staff to various national and international journals

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