Changes in Physicochemical Characteristics and Volatile Flavor Compounds of Brine-Preserved Ready-to-Eat Shrimp (<i>Solenocera crassicornis</i>) during Chilled Storage
This study aimed to explore the changes in the quality of ready-to-eat peeled shrimp (<i>Solenocera crassicornis</i>) during chilled storage. The cooked shrimp were soaked in hermetically sealed jars, which were treated by three soaking methods: distilled water; 4% NaCl solution; and 4%...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-07-01
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| Series: | Fishes |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2410-3888/8/7/372 |