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- Pongsetkul, Jaksuma, et al. Show all 5 Authors
- Journal of food processing and preservation 2016 v.40 no.4 pp. 636-646
- Acetes; actin; ambient temperature; antioxidant activity; color; condiments; flavor; freshness; myosin heavy chains; nutritive value; oxidation; plate count; raw materials; salting; shrimp; storage time; taste; thiobarbituric acid-reactive substances; transportation; trimethylamine; volatile compounds
- ... The impact of postmortem storage time of shrimp (Acetes vulgaris) on the quality of shrimp and the resulting Kapi, or salted shrimp paste, was investigated. When shrimp were stored at room temperature (28–30C) for up to 15 h, total volatile base, trimethylamine contents, thiobarbituric acid reactive substances, Trichloroacetic acid‐soluble peptide content and total viable count increased with incr ...