Effect of artificial light on the lipid oxidation of whole, cooked Northern shrimp (Pandalus borealis) during frozen storage
In retail, whole, cooked Northern shrimp (Pandalus borealis) is commonly stored in illuminated display freezers for an extended time period. The aim of the present study was to understand how and when light-induced lipid oxidation occurs. Two sizes of cooked shrimp were packed in air and stored froz...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-12-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X23001910 |