Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
High-quality sci-tech periodicals
Menu
Research progress in shrimp zymologic preservation technology[J]. Science and Technology of Food Industry, 2013, (06): 396-400. DOI: 10.13386/j.issn1002-0306.2013.06.005
Citation: Research progress in shrimp zymologic preservation technology[J]. Science and Technology of Food Industry, 2013, (06): 396-400. DOI: 10.13386/j.issn1002-0306.2013.06.005
shu

Research progress in shrimp zymologic preservation technology

    Graphical Abstract
    • Abstract
  • This paper introduced the browning mechanism of shrimp, zymologic preservation techniques, type of cold chain, testing indexes of shrimp qualities in cold chains and the theory of Time-Temperature Tolerance. According to cause shrimp browning factors, the classification of shrimp preservation techniques at home and abroad was also summarized. The type and working principle of time-temperature indicator (TTI) were described, that could be used for monitoring the temperature of shrimp and other aquatic products during the whole transportation process, reflecting the remaining shelflife and guiding food sales.
    • FullText(HTML)
  • loading
    • References (45)
    • Related Articles
  • Supplements (0)

Catalog

    RSS Email Alert

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return