| Autor: |
Worapong Usawakesmanee, Sujira Ayusuk, Naiyana Pengseng, Sunisa Siripongvutikorn |
| Jazyk: |
angličtina |
| Rok vydání: |
2008 |
| Předmět: |
|
| Zdroj: |
Songklanakarin Journal of Science and Technology (SJST), Vol 30, Iss Suppl.1, Pp 35-40 (2008) |
| Druh dokumentu: |
article |
| ISSN: |
0125-3395 |
| Popis: |
Green-curry paste with additional amount of garlic was developed and its consumer acceptability was investigated.Quality changes in the marinated white shrimp stored at 4±2ºC for 15 d was monitored. Total viable count in the marinated shrimp was 106 cfu/g while that of un-marinated shrimp (control) was 107 cfu/g at the end of the storage. Total volatile basicnitrogen (TVB-N) of the marinated shrimp and the control increased from 7.39 and 7.69 mgN/100 g sample to 48.95 and 125.15 mg/100 g sample, respectively, at the end of the storage. Trimethylamine nitrogen (TMA-N) of the marinated shrimp increased from 1.01 mgN/100 g sample to 12.88 mgN/100 g sample, while that of the control increased from 3.08 mgN/100 g sample to 35.76 mgN/100 g sample on day 15. Consumer acceptability of the marinated shrimp decreased as storage time increased but the score was still higher than borderline (>5) at the end of the storage. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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