Quality Evaluation of Shrimp (<i>Parapenaeus longirostris</i>) Treated with Phenolic Extract from Olive Vegetation Water during Shelf-Life, before and after Cooking

Quality Evaluation of Shrimp (<i>Parapenaeus longirostris</i>) Treated with Phenolic Extract from Olive Vegetation Water during Shelf-Life, before and after Cooking

The focus of this study was to assess the quality traits and sensory profile of cooked rose shrimps (<i>Parapenaeus longirostris</i>) treated with a phenolic extract, derived from olive vegetation water (PEOVW). To achieve the aim, four different groups of shrimps were analysed, specific...

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Bibliographic Details
Main Authors: Dino Miraglia, Marta Castrica, Sonia Esposto, Rossana Roila, Roberto Selvaggini, Stefania Urbani, Agnese Taticchi, Beatrice Sordini, Gianluca Veneziani, Maurizio Servili
Format: Article
Language:English
Published: MDPI AG 2021-09-01
Series:Foods
Subjects:
olive vegetation water
phenolic extract
antimicrobial
antioxidant
cooked shrimps
sensory traits
Online Access:https://www.mdpi.com/2304-8158/10/9/2116

Internet

https://www.mdpi.com/2304-8158/10/9/2116

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