Astaxanthin Extract from Shrimp (<i>Trachypenaeus curvirostris</i>) By-Products Improves Quality of Ready-to-Cook Shrimp Surimi Products during Frozen Storage at −18 °C

Astaxanthin Extract from Shrimp (<i>Trachypenaeus curvirostris</i>) By-Products Improves Quality of Ready-to-Cook Shrimp Surimi Products during Frozen Storage at −18 °C

The effects of astaxanthin extract (AE) from shrimp by-products on the quality and sensory properties of ready-to-cook shrimp surimi products (RC-SSP) during frozen storage at −18 °C were investigated. Changes in 2-thiobarbituric acid reactive substances (TBARS) value, sulfhydryl groups, carbonyls,...

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Bibliographic Details
Main Authors: Kai Zhu, Wen Yan, Zhiyuan Dai, Yiqi Zhang
Format: Article
Language:English
Published: MDPI AG 2022-07-01
Series:Foods
Subjects:
astaxanthin extract
shrimp surimi products
frozen storage
oxidative stability
color
quality
Online Access:https://www.mdpi.com/2304-8158/11/14/2122

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