Shrimp (Penaeus monodon) preservation by using chitosan and tea polyphenol coating combined with high‐pressure processing

The present work investigated the effects of high‐pressure processing (200 and 400 MPa, 5 min) combined with chitosan‐tea polyphenol (1.5% and 0.5% [w/v], respectively) coating to improve the quality and stability of shrimp (Penaeus monodon) during 28 days of storage. The chemical (pH, TVB‐N, TBARS)...

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Detalles Bibliográficos
Autores principales: Chen, Lihang, Jiao, Dexin, Zhou, Bihe, Zhu, Chen, Liu, Jingsheng, Zhang, Dali, Liu, Huimin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9548362/
https://www.ncbi.nlm.nih.gov/pubmed/36249967
http://dx.doi.org/10.1002/fsn3.2939

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9548362/
https://www.ncbi.nlm.nih.gov/pubmed/36249967
http://dx.doi.org/10.1002/fsn3.2939

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