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Sensory Evaluation and Determination of Some Physical and Chemical Characteristics of Shrimp During Gold Storage
2000
Journal:  
Turkish Journal of Veterinary and Animal Sciences
Author:  
Abstract:

The aim of this study was to determine the quality changes in shrimp stored at 4°C. In the study, whole shrimp samples were placed into straphore plates and stored in a refrigerator (+4°C). Each plate contained 250g samples. Every day the samples were analyzed for sensory properties, Total Volatile Basic Nitrogen (TVB-N) content, Trimethylamine Nitrogene (TMA-N) content, pH value and moisture content. According to findings of sensory, physical and chemical analyses the samples were found to be of "good quality" at day 0, "good quality," at day 1 and "spoiled" after 2 days.

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Turkish Journal of Veterinary and Animal Sciences

Journal Type :   other

Details
Turkish Journal of Veterinary and Animal Sciences