Chilling (2-4°C) (10 min) in a solution containing 10% condensed
phosphate, 5% potassium sorbate, and 0.9% citric acid (pH 6.7)
stabilized round shrimp to microbial spoilage. This treatment procedure
allowed refrigerated storage of round shrimp eliminating the
need for ice and the accompanying deteriorative effects of water
absorption and protein...