Effectiveness of three treatment methods on melanosis inhibition and SO2 residual concentration in pink shrimps (Parapenaeus Longirostris) after various sulphite-based treatments in Morocco
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DOI: 10.1080/00207233.2024.2410630
Abstract: ABSTRACT Melanosis in seafood is a natural post-mortem enzymatic process that results from the action of polyphenol oxidase from the animal’s own tissues. It reduces the organoleptic quality of the shrimp and their commercial value.… read more here.
Keywords: melanosis; parapenaeus longirostris; three treatment; methods melanosis ... See more keywords
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