Effect of artificial light on the lipid oxidation of whole, cooked Northern shrimp (Pandalus borealis) during frozen storage
Food Chemistry Advances(2023)
Abstract
•Illumination during frozen storage increased lipid oxidation of Northern shrimp.•Medium size shrimp had larger increases in PV than x-large shrimp.•There was a less clear pattern with respect to the effect of size for the volatile oxidation products.•The color changes were not correlated with decreases in free astaxanthin.•The content of α-tocopherol in Northern shrimp was not affected by frozen storage.
MoreTranslated text
Key words
Storage trial,Peroxide value,Volatile compounds,Illuminated storage,Free astaxanthin,α-tocopherol
AI Read Science
Must-Reading Tree
Example
![](https://originalfileserver.aminer.cn/sys/aminer/pubs/mrt_preview.jpeg)
Generate MRT to find the research sequence of this paper
Chat Paper
Summary is being generated by the instructions you defined