| Titles |
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English :
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SHELF LIFE OF CRAYFISH (PROCAMBARUS CLARKII) AND SHRIMP (PENAEUS SEMISULACTUS) STORED AT DIFFERENT TEMPERATURES
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Arabic :
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فترة صلاحية الاستاكوزا والجمبري المخزنين على درجات حراره مختلفه
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| Abstract |
Texture, odor, total aerobic plate count (TPC), inosine 5-monophosphate (IMP), hypoxanthine (HX), pH, total volatile nitrogen (TVN) and trimethylamine-nitrogen (TMA-N)changes were determined in crayfish and shrimp stored at -7°C, 4°C and 35°C. (TAPC) of crayfish and shrimp were increased by time and storage temperatures, the increase was higher for shrimp than for crayfish. Texture and odor qualities and (IMP) levels were decreased by time. Shelf lifes of crayfish and shrimp were 3.5 and 2 months at -7°C; 14 and 10 days at 4°C; 13 and 17 hr at 35°C, respectively
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| Publication year |
1999
|
| Pages |
891-904
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| Organization Name |
Food Technology Research Institute (FTRI)
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| Author(s) from ARC |
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| Publication Type |
Journal
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