Quality improvement of shrimp (Litopenaeus vannamei) during refrigerated storage by application of Maillard peptides/water‐soluble chitosan coating

We investigated the effect of squid Maillard peptides (SMPs) on the shelf life and quality of shrimp for 20 days. Water‐soluble chitosan coatings incorporated with SMPs (SMPs + chitosan) were applied to shrimp under chilled conditions. Untreated samples were used as control, along with samples treat...

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Detalles Bibliográficos
Autores principales: Liu, Yu, Zhu, Yanling, Yang, Yang, Hu, Shiwei, Jiang, Wei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9469853/
https://www.ncbi.nlm.nih.gov/pubmed/36171773
http://dx.doi.org/10.1002/fsn3.2894

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9469853/
https://www.ncbi.nlm.nih.gov/pubmed/36171773
http://dx.doi.org/10.1002/fsn3.2894

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