Shrimp spoilage mechanisms and functional films/coatings used to maintain and monitor its quality during storage

• Published in: Trends in food science & technology Vol. 129; pp. 25 - 37
• Main Authors: Lin, Duanquan, Sun, Le-Chang, Chen, Yu-Lei, Liu, Guang-Ming, Miao, Song, Cao, Min-Jie
• Format: Journal Article
• Language: English
• Published: 01.11.2022
• Subjects: adenosinetriphosphatase; anthocyanins; antioxidants; astaxanthin; catechol oxidase; cathepsin B; cell walls; encapsulation; essential oils; fisheries; food science; freshness; frozen storage; ice; lipids; melanin; melanosis; microbial activity; muscles; off flavors; oxidation; prophenoloxidase; proteolysis; shrimp; spoilage; umami

The quality change of shrimp is inevitable during storage, while shrimp preservation is extremely important in the fishery and food industries. Many efforts have been devoted to explore preservation strategies to maintain shrimp quality and develop sensitive freshness indicators to monitor shrimp qu...