Article

Effect of vacuum packaging on shelf‐life extension of cooked and peeled harpiosquillid mantis shrimp (Harpiosquilla raphidea) during refrigerated storage

2022-07-01

Abstract excerpt

Effects of vacuum packaging (VP) on quality changes of cooked and peeled harpiosquillid mantis shrimp (HMS) during storage at 4 °C of 15 days were investigated. VP inhibited bacterial growth as ascertained by the lower rate of increases in total viable and psychrotrophic bacteria counts as well as other pathogenic and spoilage bacteria counts. VP samples had lower total volatile base and trimethylamine contents as...

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Literature Corpus work: 489e96e1-bfc4-5014-b112-98acea1fe999
DOI: 10.1111/ijfs.15778

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