The Effects of Chitosan Hydrocolloid and Its Oligosaccharides in Comparision with Sodium Pyrophosphate on Some Quality Properties of Vannamei shrimp (Litopenaeus vannamei) During Frozen Storage
In this study, the effects of the coating by chitosan (Cs) and its oligosaccharides (CsO) on some quality properties of peeled vannamei shrimp (Litopenaeus vannamei) during 3 months of frozen storage were compared with sodium pyrophosphate (SPP) (1 and 2%), Cs-SPP (1 and 2%) and CsO-SPP (1 and 2%)....
| Main Authors: | , , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2020-09-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | https://journals.rifst.ac.ir/article_112898_5061ea09fbb9af1b9f2796a5a762bd92.pdf |