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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Detalhes bibliográficos

Principais autores:	Hanne Aarslev Jensen, Ann-Dorit Moltke Sørensen, Lisbeth Truelstrup Hansen, Niels Bøknæs, Ole Mejlholm, Charlotte Jacobsen
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Elsevier 2023-12-01
coleção:	Food Chemistry Advances
Assuntos:	Storage trial Peroxide value Volatile compounds Illuminated storage Free astaxanthin α-tocopherol
Acesso em linha:	http://www.sciencedirect.com/science/article/pii/S2772753X23001910
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