SHELF LIFE OF THAWED CRUSTACEANS TREATED WITH SULPHITES
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Published:
Apr 1, 2011
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Pages
85-89
Keywords
shrimp, lobster, shelf life, microbiological and chemical parameters.
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How to Cite
Smaldone, G., Marrone, R., Vollano, L., Chirollo, C., Pellicane, A., & Palma, G. (2011). SHELF LIFE OF THAWED CRUSTACEANS TREATED WITH SULPHITES. Italian Journal of Food Safety, 1(1), 85-89. https://doi.org/10.4081/ijfs.2011.758
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
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Abstract
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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