Food Chem 2020 May 24;313:126078. Epub 2019 Dec 24.
College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Hangzhou 315100, China. Electronic address:
Effects of Chlorogenic acid-Gelatin (CGA-Gel) combined with partial freezing on quality change of sword prawn (Parapenaeopsis hardwickii) stored at -5 °C were evaluated for 23 days. Changes in sensory score, total viable counts (TVC), and physiochemical indexes including pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS) and Ca-ATPase were examined. All shrimp treated with CGA and CGA-Gel had lower total viable counts compared to control (P < 0. Read More