THE EFFECTS OF ANTIOXIDANT, BUTYL HYDROXY ANISOLE AND POLYPHOSPHATE ON SHELF-LIFE OF FROZEN (-18°C) CRAYFISH (ASTACUS LEPTODACTYLUS) OF THE CASPIAN SEA
Possible effects of antioxidant Butyl Hydroxy Anisole (BHA) and sodium polyphosphate on the shelf-life of frozen Astacus leptodactylus of the Caspian Sea was studied. Samples of the crayfish were dipped in 0.02 and 0.2% BHA and 0.04 and 0.4% sodium polyphosphate for 30 and 60 minutes. The control sa...
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| Format: | Article |
| Language: | fas |
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Iranian Fisheries Research Organization
2007-01-01
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| Series: | Majallah-i ̒Ilmī-i Shīlāt-i Īrān |
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| Online Access: | http://isfj.areo.ir/article_114903_en.html |