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Filtering by: Creator Toledo-Flores, Luis Javier Degree Field Food Science and Technology

An improved procedure for holding round pink shrimp (Pandalus jordani) post-catch

Creator:

Toledo-Flores, Luis Javier

Abstract:

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...

Resource Type:

Masters Thesis

Full Text:

AN ABSTRACT OF THE THESIS OF Luis Javier Toledo