• Chemistry
  • Published 2012

Processing Technologies for Ready-to-Eat Litopenaeus vannamei and Changes in Its Properties during Storage

@inproceedings{Changhu2012ProcessingTF,
  title={Processing Technologies for Ready-to-Eat Litopenaeus vannamei and Changes in Its Properties during Storage},
  author={Xue Chang-hu},
  year={2012}
}
Key processing techniques for producing long lasting ready-to-eat Litopenaeus vannamei products were investigated. In addition,the changes in texture properties,the contents of protein,free amino acids and astaxanthin,TBA,and microstructure of ready-to-eat Litopenaeus vannamei were measured during storage.The storage life of ready-to-eat Litopenaeus vannamei produced by steaming,curing and high pressure steam sterilization at 115 ℃ was up to more than 30 days at 40 ℃.The texture of Litopenaeus… CONTINUE READING