| Increasing the shelf life and quality of shrimp |
| کد مقاله : 1024-4THSNC |
| نویسندگان: |
|
بهار شوکت *1، مرضیه موسوی نسب2 1۷۱۸۴۷۱۴۴۳۳ 2دانشگاه شیراز |
| چکیده مقاله: |
| Shrimp is a very valuable and nutritious product that is highly corrosive. The shelf-life and shelf life of the refrigerator and the harbor depend heavily on enzymatic and microbial changes. One of the goals of the seafood industry is to improve the technology of preserving corrosive and unstable foods to achieve optimal quality products. Among the various methods that are used today, the most important of them are based on the operation of low temperatures and freezing, as well as the use of co-coatings and edible films simultaneously and in combination that preserves taste and nutritional value. This article will address this. |
| کلیدواژه ها: |
| shrimp, freezing, edible coating |
| وضعیت : چکیده برای ارائه شفاهی پذیرفته شده است |
