English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The aim of this work was to evaluate the effect of the food additives, sodium chloride, sodium metabisulfite, sodium nitrite and citric acid on the anti-melanotic activity in shrimp (Xyphopenaeus kroyeri) kept under refrigeration for 13 days post-capture. A sensory panel and color measurements (L*: luminosity, a*: red-green axis saturation and b*: yellow-blue axis saturation) was conducted during storage to evaluate the development stages of melanosis. Statistical differences were found in the colorimetric indexes (L*, a* and b*) and melanosis levels in all the treatments. The best results were found in 2.5% sodium metabisulfite. However, 2% sodium chloride had similar results and presented advantages such as low cost, maintaining firmness, general appearance, flavor, microbiological control, besides not causing allergic reactions. The sodium chloride is an excellent alternative to sodium metabisulfite.   Key words: sodium chloride, shrimp storage, sodium metabisulfite, shelf-life.

Effects of different additives on colorimetry and melanosis prevention of Atlantic seabob shrimp (Xyphopenaeus kroyeri) stored under refrigeration