Effect of Salt Concentration on Muscle Quality of Ready-to-eat Shrimp (Solenocera crassicornis) During Chilled Storage
The effects of NaCl concentrations (0%, 2%, 4% and 6%) on the changes in muscle quality of ready-to-eat shrimp (Solenocera crassicornis) were investigated during 50 days of chilled storage. During 0~50 day of chilled storage, the color, texture, moisture content, water-holding capacity, pH, total vo...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-01-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022030221 |