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https://dspace.ctu.edu.vn/jspui/handle/123456789/21882
Title: | Effect of treatment on quality of black tiger shrimp (Penaeus monodon) |
Authors: | Le, Nhat Tam Phan, Thuy Xuan Uyen Truong, Huynh Anh Vu |
Keywords: | Histamine Penaeus monodon QIM TVB-N TMA-N TVC |
Issue Date: | 2018 |
Series/Report no.: | Vietnam Journal of Chemistry;No 56(06) .- Page.773-777 |
Abstract: | This study aimed to determine the changes in chemical, microbiological and sensory properties of black tiger shrimp (Penaeus monodon) during storage at 0 °C. Two treatment preocedures were used including sodium propionate, sodium acetate. Vacuumn packaging was also investigated. Total volatile basis nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), histamine, quality index (Ql) and total viable count (TVC) were used to evaluate the quality changes of shrimp throughout storage. The results showed that the values of TVB-N, TMA-N, and histamine increased with storage time in two different phases, while QI value increased linearly with preservation time. The quality of shrimp decreased during storage but with different rates. The quality of shrimps treated with salts of organic acids or the sample packed in vacuum bags was significantly higher than that of the control. The shelf-life of sample treated with 2.5 % sodium acetate orpacked in vacuum packages was 12 days, which was 4 days longer compared to the control. |
URI: | http://dspace.ctu.edu.vn/jspui/handle/123456789/21882 |
ISSN: | 2525-2321 |
Appears in Collections: | Vietnam Journal of Chemistry |
Files in This Item:
File | Description | Size | Format | |
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_file_ Restricted Access | 3.98 MB | Adobe PDF | ||
Your IP: 18.225.98.39 |
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