SHELF LIFE OF THAWED CRUSTACEANS TREATED WITH SULPHITES


Submitted: 3 January 2013
Accepted: 3 January 2013
Published: 1 April 2011
Abstract Views: 987
PDF: 1904
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Authors

  • G. Smaldone 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.

1.
Smaldone G, Marrone R, Vollano L, Chirollo C, Pellicane A, Palma G. SHELF LIFE OF THAWED CRUSTACEANS TREATED WITH SULPHITES. Ital J Food Safety [Internet]. 2011 Apr. 1 [cited 2024 Mar. 28];1(1):85-9. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2011.1.85

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