Article ID Journal Published Year Pages File Type
10541671 Food Chemistry 2012 6 Pages PDF
Abstract
► Polyphenol oxidase from Pacific white shrimp carapace consisted of two isoforms. ► Proteases from hepatopancreas activated PPO. ► PPO of carapace and proteases of hepatopancreas of white shrimp were heat stable. ► Pre-cooking at 80 °C retarded melanosis in Pacific white shrimp during storage.
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Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
The effect of heating conditions on polyphenol oxidase, proteases and melanosis in pre-cooked Pacific white shrimp during refrigerated storage
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