Quality and volatile compound analysis of shrimp heads during different temperature storage

This study aimed to investigate volatile compounds and quality traits of shrimp heads stored at 20 °C, 4 °C, −3 °C, and −18 °C. With increased storage time, sensory scores gradually decreased, while pH and TVB-N content showed a gradually increase trend. L* showed a decreasing and then increasing te...

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Detalles Bibliográficos
Autores principales: Liu, Zhenyang, Liu, Qiumei, Wei, Shuai, Sun, Qinxiu, Xia, Qiuyu, Zhang, Di, Shi, Wenzheng, Ji, Hongwu, Liu, Shucheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Article(s) from the Special Issue on 5th International Symposium on Phytochemicals in Medicine and Food by Shao-Ping Nie and Jiaoyan Ren Ren
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8603020/
https://www.ncbi.nlm.nih.gov/pubmed/34825167
http://dx.doi.org/10.1016/j.fochx.2021.100156

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8603020/
https://www.ncbi.nlm.nih.gov/pubmed/34825167
http://dx.doi.org/10.1016/j.fochx.2021.100156

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