Astaxanthin Extract from Shrimp (Trachypenaeus curvirostris) By-Products Improves Quality of Ready-to-Cook Shrimp Surimi Products during Frozen Storage at −18 °C

The effects of astaxanthin extract (AE) from shrimp by-products on the quality and sensory properties of ready-to-cook shrimp surimi products (RC-SSP) during frozen storage at −18 °C were investigated. Changes in 2-thiobarbituric acid reactive substances (TBARS) value, sulfhydryl groups, carbonyls,...

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Detalles Bibliográficos
Autores principales: Zhu, Kai, Yan, Wen, Dai, Zhiyuan, Zhang, Yiqi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9323547/
https://www.ncbi.nlm.nih.gov/pubmed/35885365
http://dx.doi.org/10.3390/foods11142122

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9323547/
https://www.ncbi.nlm.nih.gov/pubmed/35885365
http://dx.doi.org/10.3390/foods11142122

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