Original Articles
Vol. 1 No. 1 (2011)
https://doi.org/10.4081/ijfs.2011.758

SHELF LIFE OF THAWED CRUSTACEANS TREATED WITH SULPHITES

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Received: 3 January 2013
Published: 1 April 2011
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shrimp, lobster, shelf life, microbiological and chemical parameters.

Authors

G. Smaldone
lucia.zoppi@pagepress.org
Dipartimento di Scienze Zootecniche e Ispezione degli Alimenti – Sezione di Ispezione degli Alimenti – Università degli studi di Napoli “Federico II”, Italy.
R. Marrone
Dipartimento di Scienze Zootecniche e Ispezione degli Alimenti – Sezione di Ispezione degli Alimenti – Università degli studi di Napoli “Federico II”, Italy.
L. Vollano
Dipartimento di Scienze Zootecniche e Ispezione degli Alimenti – Sezione di Ispezione degli Alimenti – Università degli studi di Napoli “Federico II”, Italy.
C. Chirollo
Dipartimento di Scienze Zootecniche e Ispezione degli Alimenti – Sezione di Ispezione degli Alimenti – Università degli studi di Napoli “Federico II”, Italy.
A. Pellicane
Libero Professionista, Italy.
G. Palma
Direttore del Mercato ittico all’ingrosso di Pozzuoli (NA), Italy.
The quality of fish and fish products is closely related to their freshness. Aim of this research was to evaluate the shelf life of thawed crustaceans (Aristeomorpha foliacea and Nefrops norvegicus) which had been treated with sulphites and frozen on board. Organoleptic characteristics and microbiological and chemical parameters were judged favourably up to day 6 and 7 for the shrimps and Norway lobsters, respectively.

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1.
SHELF LIFE OF THAWED CRUSTACEANS TREATED WITH SULPHITES. Ital J Food Safety [Internet]. 2011 Apr. 1 [cited 2026 Jun. 5];1(1):85-9. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2011.1.85

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