Enhanced Peelability and Quality of Whiteleg Shrimp (<i>Litopenaeus vannamei</i>) Using Pulsed Electric Field (PEF) Treatment

This study investigated the effects of pulsed electric field (PEF) treatment on the peeling efficiency and textural properties of whiteleg shrimp (<i>Litopenaeus vannamei</i>). Shrimp samples were treated at field strengths of 0, 1.0, 1.5, and 2.0 kV/cm to assess PEF impact on peeling force, incompl...

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Auteurs principaux:	Gyeong-Seo Park, Hyeon Seo, Han-Baek Lee, Ji-Won Lee, Hafiz Muhammad Shahbaz, Se-Ho Jeong, Dong-Un Lee
Format:	Artigo
Langue:	Inglês
Publié:	MDPI AG 2025-01-01
Collection:	Foods
Sujets:	pulsed electric field shrimp peeling texture analysis electroporation non-thermal processing
Accès en ligne:	https://www.mdpi.com/2304-8158/14/2/148
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