Reduction of the Phosphate Soaking Time Required for Shrimp Products Using Pulsed Vacuum Condition-Reference-Cited by-同舟云学术

Reduction of the Phosphate Soaking Time Required for Shrimp Products Using Pulsed Vacuum Condition

Published:2018-07-20 Issue:7 Volume:27 Page:795-802
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Baka Rosita¹,Kunanopparat Thiranan²,Rungchang Saowaluk³,Ditudompo Srivikorn⁴,Siriwattanayotin Suwit¹

Affiliation:

1. Department of Food Engineering, King Mongkut’s University of Technology Thonburi, Tungkru, Bangkok, Thailand

2. Pilot Plant Development and Training Institute, King Mongkut’s University of Technology Thonburi, Tungkru, Bangkok, Thailand

3. Department of Agro-Industry, Faculty of Agriculture Natural Resources and Environment, Naresuan University, Phitsanulok, Thailand

4. Division of Food Science and Nutrition, Faculty of Agricultural Product Innovation and Technology, Srinakharinwirot University, Nakhon Nayok, Thailand

Funder

The Thailand Research Fund

Research and researchers for Industries

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2018.1499162

Reference16 articles.

1. Post mortem variation in Total Volatile Base Nitrogen and Trimethylamine Nitrogen between Galda (Macrobrachium rosenbergii) and Bagda (Penaeus monodon)

2. Cael, M. D. 2012. Vacuum Tumbling for the Incorporation of Phosphates in Gulf Shrimp. LSU Master’s Theses. Louisiana State University.

3. Pulsed vacuum brining of poultry meat: experimental study on the impact of vacuum cycles on mass transfer

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