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Postharvest Preservation Technologies for Marine-Capture Shrimp: A Review

  • Published:2023-03-09 Issue:11 Volume:16 Page:2343-2358
  • ISSN:1935-5130
  • Container-title:Food and Bioprocess Technology
  • language:en
  • Short-container-title:Food Bioprocess Technol

Author:

Yu Qi,Liu Jiao,Yang Jing,Lou Yongjiang,Li Yongyong,Zhang Min

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Reference122 articles.

1. Abie, S. M., Muench, D., Egelandsdal, B., Bjerke, F., Wergeland, I., & Martinsen, O. G. (2021). Combined 0.2 T static magnetic field and 20 kHz, 2 V/cm square wave electric field do not affect supercooling and freezing time of saline solution and meat samples. Journal of Food Engineering, 311, 110710. https://doi.org/10.1016/j.jfoodeng.2021.110710

2. Alparslan, Y., & Baygar, T. (2017). Effect of chitosan film coating combined with orange peel essential oil on the shelf life of deepwater pink shrimp. Food and Bioprocess Technology, 10(5), 842–853. https://doi.org/10.1007/s11947-017-1862-y

3. Alparslan, Y., Metin, C., Yapici, H. H., Baygar, T., Gunlu, A., & Baygar, T. (2017). Combined effect of orange peel essential oil and gelatin coating on the quality and shelf life of shrimps. Journal of Food Safety and Food Quality-Archiv Fur Lebensmittelhygiene, 68(3), 69–78. https://doi.org/10.2376/0003-925x-68-69

4. Annamalai, J., Lakshmi, N. M., Sivam, V., & Rao, R. C. N. (2018). A comparative study on the quality changes of croaker (Johnius dussumieri) fish stored in slurry ice and flake ice. Journal of Aquatic Food Product Technology, 27(4), 508–517. https://doi.org/10.1080/10498850.2018.1449152

5. Arvanitoyannis, I. S., Vasiliki, K., Bouletis, A. D., & Papaloucas, C. (2011). Study of changes in physicochemical and microbiological characteristics of shrimps (Melicertus kerathurus) stored under modified atmosphere packaging. Anaerobe, 17(6), 292–294. https://doi.org/10.1016/j.anaerobe.2011.04.006
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