Texture, odor, total aerobic plate count (TPC), inosine 5-monophosphate (IMP), hypoxanthine (HX), pH, total volatile nitrogen (TVN) and trimethylamine-nitrogen (IMA-N) changes were determined in crayfish and shrimp stored at -7°C, 4°C and 350C. (TAPC) of cryafish and shrimp were increased by time and storage temperatures, the increase was higher for shrimp than for crayfish. Texture and odor qualities and (IMP) levels were decreased; (HX), PH, (TVN), and (TMA-N) levels were increased by time. Shelf fifes of crayfish and shrimp were 3.5 and 2 months at -7°C; 14 and 10 days at 4°C; and 13 and 17 hr at 35° C, respectively.
ABDEL-AZIZ, H. A. (1999). SHELF LIFE OF CRAYFISH (PROCAMBARUS CLARKII) AND SHRIMP (PENAEUS SEMISULACTUS) STORED AT DIFFERENT TEMPERATURES. Egyptian Journal of Agricultural Research, 77(2), 891-904. doi: 10.21608/ejar.1999.335720
MLA
HANAA A. ABDEL-AZIZ. "SHELF LIFE OF CRAYFISH (PROCAMBARUS CLARKII) AND SHRIMP (PENAEUS SEMISULACTUS) STORED AT DIFFERENT TEMPERATURES", Egyptian Journal of Agricultural Research, 77, 2, 1999, 891-904. doi: 10.21608/ejar.1999.335720
HARVARD
ABDEL-AZIZ, H. A. (1999). 'SHELF LIFE OF CRAYFISH (PROCAMBARUS CLARKII) AND SHRIMP (PENAEUS SEMISULACTUS) STORED AT DIFFERENT TEMPERATURES', Egyptian Journal of Agricultural Research, 77(2), pp. 891-904. doi: 10.21608/ejar.1999.335720
VANCOUVER
ABDEL-AZIZ, H. A. SHELF LIFE OF CRAYFISH (PROCAMBARUS CLARKII) AND SHRIMP (PENAEUS SEMISULACTUS) STORED AT DIFFERENT TEMPERATURES. Egyptian Journal of Agricultural Research, 1999; 77(2): 891-904. doi: 10.21608/ejar.1999.335720
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