| Popis: |
This study aimed to investigate the effect of antioxidants and two application methods, i.e., dipping and glazing, to inhibit quality deteriorations occurring to whole, cooked Northern shrimp during frozen storage. Shrimp were treated with either antioxidants (Duralox, vitamins (ascorbic acid with tocopherols), or seawater) or not treated. Shrimp were stored (-20 °C) for 369 days, and oxidative (Peroxide value (PV), volatiles, tocopherol, astaxanthin), water holding capacity (WHC), sensory, and color (CIEL*a*b*) changes were determined every three months. No clear difference between application methods was seen in sensory scores. Shrimp dipped in antioxidative solutions showed higher increases in PV (>25 meq O2/kg oil) and volatile compounds compared to glazed shrimp (PV |
