دورية أكاديمية
Combined effect of low acid paste and modified atmospheric condition on quality changes of white shrimp, Litopenaeus vannamei during chilled storage.
العنوان: | Combined effect of low acid paste and modified atmospheric condition on quality changes of white shrimp, Litopenaeus vannamei during chilled storage. |
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المؤلفون: | S. Siripongvutikron, W. Usawakesmanee, T. Wittaya, B. Koonpaew, N. Pengseng |
المصدر: | International Food Research Journal; 2012, Vol. 19 Issue 4, p1573-1580, 8p |
مصطلحات موضوعية: | FOOD research, SOUPS, PHENOLS, BETA carotene, ANTIOXIDANTS, PENAEUS schmitti |
مستخلص: | Antibacterial activity, total phenolic compound content, beta-carotene content and antioxidant activity of low acid paste, Tom-Yum paste was evaluated before subjected to apply to white shrimp as marinade agent. It was found that Tom-Yum paste could inhibit S. aureus, E. coli 0157:H7, L. monocytogenes and P. fluorescens with clear zone's sizes of 21.2-24.8, 14.2-18.3, 11.2-12.6 and 7.0-9.0 mm, respectively. The beta-carotene, total phenolic compound content and IC |
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قاعدة البيانات: | Complementary Index |
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