Effect of power ultrasound on the immunoactivity and texture changes of shrimp (Penaeus vannamei)
The aim of this study was to examine the effect of power ultrasound on the allergenicity and texture properties of shrimp (Penaeus vannamei). For this purpose, raw and boiled shrimps were treated with power ultrasound (30 kHz, 800 W) at 0°C and 50°C for 0, 2, 8, 10, and 30 minutes. The results showe...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2011-10-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201105-0006_effect-of-power-ultrasound-on-the-immunoactivity-and-texture-changes-of-shrimp-penaeus-vannamei.php |