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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2022
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| Materias: | |
| 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 |