Effect of an Olive Vegetation Water Phenolic Extract on the Physico-Chemical, Microbiological and Sensory Traits of Shrimp (<i>Parapenaeus longirostris</i>) during the Shelf-Life

Effect of an Olive Vegetation Water Phenolic Extract on the Physico-Chemical, Microbiological and Sensory Traits of Shrimp (<i>Parapenaeus longirostris</i>) during the Shelf-Life

The aim of this study was to evaluate the effects of phenolic extract derived from olive vegetation water (PEOVW) in deep-water rose shrimps (<i>Parapenaeus longirostris</i>) at the day of packaging (D0) and after three (D3), six (D6) and eight (D8) days of refrigerated storage. Freshly...

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Bibliographic Details
Main Authors: Dino Miraglia, Marta Castrica, Laura Menchetti, Sonia Esposto, Raffaella Branciari, David Ranucci, Stefania Urbani, Beatrice Sordini, Gianluca Veneziani, Maurizio Servili
Format: Article
Language:English
Published: MDPI AG 2020-11-01
Series:Foods
Subjects:
olive by-product
olive phenolic extract
anti-lipid oxidation effect
antibacterial activity
melanosis
additive-free shrimp preservation
Online Access:https://www.mdpi.com/2304-8158/9/11/1647

Internet

https://www.mdpi.com/2304-8158/9/11/1647

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