8 research outputs found
ผลของสารประกอบฟอสเฟตผสมและสารที่ไม่ใช่สารประกอบฟอสเฟตต่อคุณภาพของกุ้งขาวแวนนาไม (Litopenaeus vannamei)
No full textThesis (M.Sc., Food Technology)--Prince of Songkla University, 200
Effect of monosodium glutamate on physicochemical properties and quality of Alkali-treated Pacific white shrimp
No full textChanging in processing yield and physical properties of frozen white shrimp ( Penaeus vannamei
No full textUse of amino acids as a phosphate alternative and their effects on quality of frozen white shrimps (Penaeus vanamei)
No full textComposition and quality attributes of conventionally and organically farmed Pangasius fillets (Pangasius hypophthalmus) on the German market
No full textQuality and shelf life assessment of Pacific white shrimp (Litopenaeus vannamei) freshly harvested and stored on ice
No full textPacific white shrimps (Litopenaeus vannamei) are an important shrimp aquaculture species worldwide. To quantify the quality and shelf life of untreated shrimp is imperative prior to the application of preservative treatments. In this paper, the quality and shelf life of Pacific white shrimp freshly harvested from three different farms and stored on ice for up to 12 days was investigated. The titratable acidity (TA) of shrimp specimens exhibited significant decreases (P < 0.05) whereas the metric chroma (C), total colour difference (TCD), aerobic plate count (APC), trimethylamine (TMA-N) and total volatile basic – nitrogen (TVB-N), peroxide value (PV) and p-anisidine value (AnV) exhibited significant increases during iced storage (P < 0.05). The TMA-N and TVB-N were significantly correlated whereas temporal TMA-N/TVB-N ratio increased considerably (P < 0.05). While the PV and AnV significantly correlated (P < 0.05), the temporal PV/AnV ratio depicted how primary and secondary lipid oxidation of Pacific white shrimp could relate during iced storage of 12 days. The shelf life of ice stored Pacific white shrimps was determined to be 8 days. The information gained by this study could serve as baseline for preservative treatments applied to fresh shrimps
