Effect of vacuum packaging on shelf‐life extension of cooked and peeled harpiosquillid mantis shrimp ( <i>Harpiosquilla raphidea</i> ) during refrigerated storage-Reference-Cited by-同舟云学术

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

Published:2022-05-02 Issue:7 Volume:57 Page:4451-4462
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Temdee Wattana¹,Singh Avtar¹,Zhang Bin²,Benjakul Soottawat¹^ORCID

Affiliation:

1. International Centre of Excellence in Seafood Science and Innovation Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90110 Thailand

2. College of Food and Pharmacy Zhejiang Ocean University Zhoushan Zhejiang China

Funder

Prince of Songkla University

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15778

Reference43 articles.

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3. Shelf-life of cooked edible crab (Cancer pagurus) stored under refrigerated conditions

4. Biochemical and physicochemical changes in catfish (Silurus glanis Linne) muscle as influenced by different freeze–thaw cycles

5. Physicochemical Changes in Pacific Whiting Muscle Proteins during Iced Storage

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3. Effects of proteases on textural softening and changes in physical property of harpiosquillid mantis shrimp (Harpiosquilla raphidea) during the iced storage;International Journal of Food Science & Technology;2023-10-11

4. Influence of Epigallocatechin Gallate on Quality of Cooked Harpiosquillid Mantis Shrimp (Harpiosquilla raphidea) Subjected to Multiple Freeze-Thaw Cycles;Turkish Journal of Fisheries and Aquatic Sciences;2023-06-23

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