Comparison of the performance of ascorbic acid and α-tocopherol in combination with whey protein to increase the oxidative stability of Vanami shrimp fillet (Litopenaeus vannamei)
Introduction: Shrimps are highly sensitive to oxidation at refrigerator temperature. On the other hand, storage of shrimp in freezing conditions leads to a decrease in product quality after thawing. It should be noted that shrimp oxidation also occurs in freezing conditions, but the oxidation rate i...
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| Format: | Article |
| Language: | English |
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Ferdowsi University of Mashhad
2022-03-01
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| Series: | مجله پژوهشهای علوم و صنایع غذایی ایران |
| Subjects: | |
| Online Access: | https://ifstrj.um.ac.ir/article_40579_1e575ed2118de7b8444443f0b88c7884.pdf |