Open AccessSHELF LIFE OF THAWED CRUSTACEANS TREATED WITH SULPHITES
Author(s) -
Giorgio Smaldone,
Raffaele Marrone,
Lucia Vollano,
Claudia Chirollo,
A. Pellicane,
Giuseppe Palma
Publication year - 2011
Publication title -
italian journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.359
H-Index - 13
ISSN - 2239-7132
DOI - 10.4081/ijfs.2011.1.85
Subject(s) - crustacean , fish <actinopterygii> , biology , organoleptic , fishery , shelf life , zoology , food science
The quality of fish and fish products is closely related to their freshness. Aim of this research was to evaluate the shelf life of thawed crustaceans (Aristeomorpha foliacea and Nefrops norvegicus) which had been treated with sulphites and frozen on board. Organoleptic characteristics and microbiological and chemical parameters were judged favourably up to day 6 and 7 for the shrimps and Norway lobsters, respectively