Low-temperature vacuum permeation of sodium tripolyphosphate and trehalose suppresses the denaturation of myofibrillar proteins in peeled shrimp (Litopenaeus vannamei) during frozen storage
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DOI: 10.3389/fnut.2022.1012864
Abstract: Phosphates and trehalose are widely accepted additives in animal muscle products. In this study, the effects of pre-soaking with sodium tripolyphosphate (STPP) and trehalose under vacuum permeation (VP) conditions on the physicochemical properties of shrimp… read more here.
Keywords: stpp trehalose; sodium tripolyphosphate; muscle; vacuum permeation ... See more keywords