Toward shrimp without chemical additives: A combined freezing-MAP approach (Articolo in rivista)

Type
Label
  • Toward shrimp without chemical additives: A combined freezing-MAP approach (Articolo in rivista) (literal)
Anno
  • 2012-01-01T00:00:00+01:00 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi
  • 10.1016/j.lwt.2011.09.020 (literal)
Alternative label
  • Bono G; Badalucco Cv; Cusumano S; Palmegiano GB (2012)
    Toward shrimp without chemical additives: A combined freezing-MAP approach
    in Lebensmittel-Wissenschaft + Technologie
    (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori
  • Bono G; Badalucco Cv; Cusumano S; Palmegiano GB (literal)
Pagina inizio
  • 274 (literal)
Pagina fine
  • 279 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume
  • 46 (literal)
Rivista
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroFascicolo
  • 1 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni
  • BONO G; BADALUCCO CV; CUSUMANO S (Institute for Coastal Marine Environment, National Research Council, Mazara del Vallo, Italy) PALMEGIANO GB (Institute of Science of Food Production, National Research Council, Grugliasco, Italy) (literal)
Titolo
  • Toward shrimp without chemical additives: A combined freezing-MAP approach (literal)
Abstract
  • The combined effects of freezing and modified atmosphere packaging (MAP) containing two different gas mixtures (100% N2 or 50% N2e50% CO2) on the chemical properties and melanosis of deep-water rose shrimp (Parapenaeus longirostris) was investigated and compared to both a traditional sulfiting treatment and vacuum packaging (VP). Changes in pH, total volatile basic nitrogen (TVB-N) levels, thiobarbituric acid (TBA) levels and melanosis were measured over a one-year storage period. Treatment with sodium sulfite solution before storage raised the pH and TVB-N levels rapidly, whereas both the MAP and VP samples exhibited minor increases in pH and TVB-N levels during the first six months of storage. Additionally, shrimp packed in MAP conditions, especially those packaged in 100% N2, showed completely inhibited lipid oxidation (TBA levels remained very close to those of the sulfited samples) during the storage period. The melanosis scores revealed that the samples packed in 100% N2 maintained natural color for up to six months of storage. These data suggest that the use of modified atmosphere packaging in combination with freezing during shrimp processing could be a safe and effective alternative to artificial additives. (literal)
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