Quality changes during frozen storage of blue shrimp (Litopenaeus stylirostris) with antioxidant, α-tocopherol, under different conditions

Quality changes during frozen storage of blue shrimp (Litopenaeus stylirostris) with antioxidant, α-tocopherol, under different conditions

Fresh blue shrimp (Litopenaeus stylirostris) muscle was stored with antioxidants under different conditions: ANTIOX 2%, packed in bilayer film of polyamide-low density polyethylene film (PA-LDPE) with 2% α-tocopherol; ANTIOX 4%, packed in PA-LDPE film with 4% α-tocopherol; and ANTIOX-GLAZED, samples...

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Bibliographic Details
Main Authors: Adriana Zulema Valencia-Perez, Herlinda Soto-Valdez, Josafat Marina Ezquerra-Brauer, Enrique Márquez-Ríos, Wilfrido Torres-Arreola
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2015-06-01
Series:Food Science and Technology
Subjects:
Litopenaeus stylirostris
α-tocopherol
lipid oxidation
freezing
quality
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000200368&lng=en&tlng=en

Internet

http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000200368&lng=en&tlng=en

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