Quality changes of shrimp cracker covered with fish gelatin film without and with palm oil incorporated during storage

Quality changes of shrimp cracker covered with fish gelatin film without and with palm oil incorporated during storage

Abstract Impact of fish gelatin film incorporated without and with palm oil on the quality changes of fried shrimp cracker stored for 15 days at room temperature was investigated, in comparison with nylon/linear low-density polyethylene (nylon/LLDPE) film. The moisture content and water activity of...

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Bibliographic Details
Main Authors: Krisana Nilsuwan, Soottawat Benjakul, Thummanoon Prodpran
Format: Article
Language:English
Published: Islamic Azad University​ 2016-07-01
Series:International Aquatic Research
Subjects:
Quality changes
Gelatin film
Nylon/LLDPE film
Shrimp cracker
Online Access:http://link.springer.com/article/10.1007/s40071-016-0138-x

Internet

http://link.springer.com/article/10.1007/s40071-016-0138-x

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