Quality and volatile compound analysis of shrimp heads during different temperature storage
This study aimed to investigate volatile compounds and quality traits of shrimp heads stored at 20 °C, 4 °C, −3 °C, and −18 °C. With increased storage time, sensory scores gradually decreased, while pH and TVB-N content showed a gradually increase trend. L* showed a decreasing and then increasing te...
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| Autores principales: | , , , , , , , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Elsevier
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/2fa7f5f56cfa45b6828da25afab04c28 |
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