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- Shi, Jing; Lei, Yutian; Shen, Huixing; Hong, Hui; Yu, Xunpei; Zhu, Beiwei; Luo, Yongkang
- Food chemistry 2019 v.272 pp. 604-612
- fluorescent substances, etc ; Rosmarinus officinalis; Solenocera; disulfide bonds; drip loss; fluorescence; free fatty acids; frozen storage; lipid content; lipids; nitrogen; peroxide value; protein degradation; rosemary; sensory properties; shrimp; storage temperature; total volatile basic nitrogen; Show all 18 Subjects
- ... In this study, glazing with water and rosemary (Rosmarinus officinalis) extract were applied on frozen mud shrimp (Solenocera melantho) and stored at −20 °C for 24 weeks. Quality loss and protein and lipid changes of shrimp were evaluated by total volatile basis nitrogen (TVB-N), drip loss, moisture distribution, sulfhydryl content (SH), disulfide bond, intrinsic fluorescence intensity, lipid cont ...