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Abstract Shrimp is enjoyed for the uniqueness of its flavor and texture. However, shrimp has limited shelf-life due to biochemical, microbiological or physical changes during postmortem storage. In this study,… Click to show full abstract
Abstract Shrimp is enjoyed for the uniqueness of its flavor and texture. However, shrimp has limited shelf-life due to biochemical, microbiological or physical changes during postmortem storage. In this study, edible coatings from sweet potato starch (SPS) and variable levels of thyme essential oil (TEO) (0, 2, 4 and 6 g/100 g) were developed to maintain the quality of shrimp during refrigerated storage. Application of SPS-based coating resulted in lower pH (p
Keywords:
storage;
sweet potato;
based coating;
refrigerated storage;
shrimp refrigerated;
potato starch
Journal Title: Lwt - Food Science and Technology
Year Published: 2018
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Journal Title: Lwt - Food Science and Technology
Year Published: 2018
Link to full text (if available)
Share on Social Media: Sign Up to like & get
recommendations!