Effect of initial quality on the frozen shelf-life of Pacific shrimp (Pandalus jordani)
The effect of round shrimp post-catch age on the frozen shelf-life characteristics of processed cooked meat was evaluated. Refrigerated shrimp, one, three, and five days post-catch, were cooked, mechanically peeled, frozen at -29°C and held for a period of twelve months at -18°C. At three month inte...
| Main Author: | |
|---|---|
| Other Authors: | |
| Language: | en_US |
| Published: |
2012
|
| Subjects: | |
| Online Access: | http://hdl.handle.net/1957/27393 |