Changes in Volatile Compounds and Quality Characteristics of Salted Shrimp Paste Stored in Different Packaging Containers

Changes in Volatile Compounds and Quality Characteristics of Salted Shrimp Paste Stored in Different Packaging Containers

Quality changes of salted shrimp paste, one of the most popular traditional Thai fermented food ingredients, stored in different packaging containers including polypropylene containers (PP), polyethylene terephthalate containers (PET), glass jar containers (GJ) as well as LLDPE/Nylon vacuum bags (VB...

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Bibliographic Details
Main Authors: Jaksuma Pongsetkul, Soottawat Benjakul, Pakpoom Boonchuen
Format: Article
Language:English
Published: MDPI AG 2022-02-01
Series:Fermentation
Subjects:
salted shrimp paste
packaging
storage
volatiles
biogenic amines
fermented shrimp paste
Online Access:https://www.mdpi.com/2311-5637/8/2/69

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