Utilization of Descriptive Sensory Analysis and Volatile Analysis to Determine Quality Indicators of Aquacultured Whiteleg Shrimp (Litopanaeus vannemei) during Refrigerated Storage-Reference-Cited by-同舟云学术

Utilization of Descriptive Sensory Analysis and Volatile Analysis to Determine Quality Indicators of Aquacultured Whiteleg Shrimp (Litopanaeus vannemei) during Refrigerated Storage

Published:2020-08-19 Issue:8 Volume:29 Page:722-735
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Fan Ying¹^ORCID,Odabasi Asli¹,Sims Charles¹,Schneider Keith¹,Gao Zhifeng¹,Sarnoski Paul¹

Affiliation:

1. Department of Food Science and Human Nutrition, University of Florida, Gainesville, USA

Funder

Yeoman Fellowship Fund

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2020.1799470

Reference49 articles.

1. Quality Index Method (QIM) to assess the freshness and shelf life of fish

2. Headspace solvent microextraction: a very rapid method for identification of volatile components of Iranian Pimpinella anisum seed

3. Volatile compounds associated with Psychrobacter spp. and Pseudoalteromonas spp., the dominant microbiota of brown shrimp (Crangon crangon) during aerobic storage

4. Evaluation of the Aroma of Cooked Spiny Lobster Tail Meat by Aroma Extract Dilution Analysis

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