Effect of artificial light on the lipid oxidation of whole, cooked Northern shrimp (Pandalus borealis) during frozen storage

In retail, whole, cooked Northern shrimp (Pandalus borealis) is commonly stored in illuminated display freezers for an extended time period. The aim of the present study was to understand how and when light-induced lipid oxidation occurs. Two sizes of cooked shrimp were packed in air and stored froz...

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Egile Nagusiak:	Hanne Aarslev Jensen, Ann-Dorit Moltke Sørensen, Lisbeth Truelstrup Hansen, Niels Bøknæs, Ole Mejlholm, Charlotte Jacobsen
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	Elsevier 2023-12-01
Saila:	Food Chemistry Advances
Gaiak:	Storage trial Peroxide value Volatile compounds Illuminated storage Free astaxanthin α-tocopherol
Sarrera elektronikoa:	http://www.sciencedirect.com/science/article/pii/S2772753X23001910
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