The 70-kDa Heat-shock Protein as a Potential Biomarker of Quality of the Parapenaeus longirostris Shrimp Flesh
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DOI: 10.1080/10498850.2017.1410507
Abstract: ABSTRACT The deep-water rose shrimp, Parapenaeus longirostris, is a target species of the Mediterranean fisheries mostly caught by trawlers offshore, processed, and frozen on board. The effects of thawing on shrimp muscle exudate collected at… read more here.
Keywords: longirostris shrimp; biomarker quality; heat shock; shock protein ... See more keywords
Quality Evaluation of Shrimp (Parapenaeus longirostris) Treated with Phenolic Extract from Olive Vegetation Water during Shelf-Life, before and after Cooking
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DOI: 10.3390/foods10092116
Abstract: The focus of this study was to assess the quality traits and sensory profile of cooked rose shrimps (Parapenaeus longirostris) treated with a phenolic extract, derived from olive vegetation water (PEOVW). To achieve the aim,… read more here.
Keywords: treated phenolic; water; group; phenolic extract ... See more keywords