Low-temperature vacuum permeation of sodium tripolyphosphate and trehalose suppresses the denaturation of myofibrillar proteins in peeled shrimp (Litopenaeus vannamei) during frozen storage

Phosphates and trehalose are widely accepted additives in animal muscle products. In this study, the effects of pre-soaking with sodium tripolyphosphate (STPP) and trehalose under vacuum permeation (VP) conditions on the physicochemical properties of shrimp muscle were evaluated over 120 d of frozen...

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Detalles Bibliográficos
Autores principales: Du, Qi, Fang, Chuangdong, Qi, He, Benjakul, Soottawat, Aubourg, Santiago P., Zhang, Bin
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/PMC9583252/
https://www.ncbi.nlm.nih.gov/pubmed/36276827
http://dx.doi.org/10.3389/fnut.2022.1012864

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9583252/
https://www.ncbi.nlm.nih.gov/pubmed/36276827
http://dx.doi.org/10.3389/fnut.2022.1012864

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