Effects of alginate oligosaccharides treatment on preservation and fresh-keeping mechanism of shrimp during frozen storage
Abstract In this study, we investigated the influence of alginate oligosaccharides (AOS) coating on the quality of white shrimp (P. vannamei) at 4 ± 1 °C. We measured shrimp quality by surveying changes in certain properties, such as sensory quality, the microbiota, total volatile basic nitrogen (TV...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
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| Series: | Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020005011211&lng=en&tlng=en |