Effects of Edible Organic Acid Soaking on Color, Protein Physicochemical, and Digestion Characteristics of Ready-to-Eat Shrimp upon Processing and Sterilization

Soft-packed ready-to-eat (RTE) shrimp has gradually become popular with consumers due to its portability and deliciousness. However, the browning caused by high-temperature sterilization is a non-negligible disadvantage affecting sensory quality. RTE shrimp is processed through “boiling + vacuum sof...

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Principais autores:	Chao Guo, Yingchen Fan, Zixuan Wu, Deyang Li, Yuxin Liu, Dayong Zhou
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2024-01-01
coleção:	Foods
Assuntos:	ready-to-eat shrimp processing and sterilization color organic acids in vitro simulated digestion
Acesso em linha:	https://www.mdpi.com/2304-8158/13/3/388
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