Effect of different packaging methods on the free amino acid profiles of the deep-water rose shrimp (Parapenaeus longirostris) during frozen storage

The composition of free amino acids (FAAs) in seafood products contributes to characterizing their flavor, as well as freshness and quality during storage. Deep-water rose shrimps (Parapenaues longirostris, Lucas, 1846) (DWRS) are being increasingly harvested in the Mediterranean Sea, and the captur...

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Detalles Bibliográficos
Autores principales: Rusanova, Polina, Bono, Gioacchino, Dara, Manuela, Falco, Francesca, Gancitano, Vita, Lo Brutto, Sabrina, Okpala, Charles Odilichukwu R., Nirmal, Nilesh Prakash, Quattrocchi, Federico, Sardo, Giacomo, Hassoun, Abdo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9363887/
https://www.ncbi.nlm.nih.gov/pubmed/35967817
http://dx.doi.org/10.3389/fnut.2022.955216

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9363887/
https://www.ncbi.nlm.nih.gov/pubmed/35967817
http://dx.doi.org/10.3389/fnut.2022.955216

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