The combination of microbiological, biochemical, and quality index methods in quality evaluation of pacific white shrimps (Litopenaeus vannamei) preserved at 0°C

The combination of microbiological, biochemical, and quality index methods in quality evaluation of pacific white shrimps (Litopenaeus vannamei) preserved at 0°C

In this study, the sensory, microbiological, and biochemical qualities were used to examine the quality of Pacific white shrimps (Litopenaeus vannamei) preserved at 0°C during a 10-day period. The sensory quality was evaluated by a quality index (QI) that resulted from a quality index method (QIM)...

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Bibliographic Details
Main Authors: Nhat Tam Le, Nguyen Que Anh Huynh, Nhu Khue Doan, Thuy Xuan Uyen Phan, Ba Thanh Nguyen, Sao Mai Dam, Thi Van Thi Tran, Le phuong Lien Nguyen, Van Hai Chu, Huynh Anh Vu Truong
Format: Article
Language:English
Published: Vietnam Ministry of Science and Technology 2022-03-01
Series:Vietnam Journal of Science, Technology and Engineering
Subjects:
hypoxanthine
K-value
pacific white shrimp
QIM
Online Access:https://vietnamscience.vjst.vn/index.php/vjste/article/view/50

Internet

https://vietnamscience.vjst.vn/index.php/vjste/article/view/50

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