Science and Technology of Food Industry

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Development of freshness variation characterization and evaluation of shrimp[J]. Science and Technology of Food Industry, 2012, (15): 409-411. DOI: 10.13386/j.issn1002-0306.2012.15.072
Citation: Development of freshness variation characterization and evaluation of shrimp[J]. Science and Technology of Food Industry, 2012, (15): 409-411. DOI: 10.13386/j.issn1002-0306.2012.15.072
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Development of freshness variation characterization and evaluation of shrimp

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  • The shrimp qualities of process, market and related food are determined by the freshness.The freshness of shrimp gradually becomes one of the focus and hot spots for consumers.Nowadays, the methods of characterization and evaluation of shrimp freshness include sensory, physics, chemistry, microorganisms and other technologies.Therefore, this review provided an overview of related methods of freshness characterization and evaluation in shrimp.In addition, the advantages and disadvantages of those methods were also discussed.Finally, the future technologies of freshness characterization and evaluation were viewed in shrimp.
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