Effect of nano-SiO2-LDPE packaging on biochemical, sensory, and microbiological quality of Pacific white shrimp Penaeus vannamei during chilled storage-Reference-Cited by-同舟云学术

Effect of nano-SiO2-LDPE packaging on biochemical, sensory, and microbiological quality of Pacific white shrimp Penaeus vannamei during chilled storage

Published:2015-08-09 Issue:5 Volume:81 Page:983-993
ISSN:0919-9268
Container-title:Fisheries Science
language:en
Short-container-title:Fish Sci

Author:

Luo Zisheng,Xu Yanqun,Ye Qingyang

Funder

National Key Technologies R & D Program of China

Publisher

Springer Science and Business Media LLC

Subject

Aquatic Science

Link

http://link.springer.com/content/pdf/10.1007/s12562-015-0914-3.pdf

Reference38 articles.

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2. Qian Y-F, Xie J, Yang S-P, Wu W-H (2013) Study of the quality changes and myofibrillar proteins of white shrimp (Litopenaeus vannamei) under modified atmosphere packaging with varying CO2 levels. Eur Food Res Technol 236:629–635

3. Benjakul S, Visessanguan W, Tanaka M (2005) Properties of phenoloxidase isolated from the cephalothorax of Kuruma prawn (Penaeus japonicus). J Food Biochem 29:470–485

4. Montero P, Lopez-Caballero ME, Perez-Mateos M (2001) The effect of inhibitors and high pressure treatment to prevent melanosis and microbial growth on chilled prawns (Penaeus japonicus). J Food Sci 66:1201–1206

5. Fatima R, Khan MA, Qadri RB (1988) Shelf-life of shrimp (Penaeus-merguiensis) stored in ice (0 °C) and partially frozen (−3 °C). J Sci Food Agric 42:235–247

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