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Journal of Aquatic Food Product Technology Volume 24, 2015 - Issue 3
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Articles

Chilled Storage of High Pressure Processed Black Tiger Shrimp (Penaeus monodon)

Barjinder Pal KaurDepartment of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat, Haryana, IndiaCorrespondence[email protected]
,
Neelima KaushikDepartment of Agricultural and Food Engineering, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India
,
P. Srinivasa RaoDepartment of Agricultural and Food Engineering, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India
&
H. N. MishraDepartment of Agricultural and Food Engineering, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India
Pages 283-299 | Published online: 20 Mar 2015

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Imran Ahmad & Mark P. Traynor. (2022) Impact of High-Pressure Processing and Sous Vide Cooking on the Physicochemical, Sensorial, and Textural Properties of Fresh Whiteleg Shrimp (Litopenaeus setiferus). Journal of Aquatic Food Product Technology 31:6, pages 508-524.
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Articles from other publishers (12)

Ke Jiang, Yingying Zhang, Chenxu Cai, Weiran Lin, Longna Li & Wenbiao Shen. (2023) Hydrogen-based modified atmosphere packaging delays the deterioration of dried shrimp (Fenneropenaeus chinensis) during accelerated storage. Food Control 152, pages 109897.
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Qi Yu, Jiao Liu, Jing Yang, Yongjiang Lou, Yongyong Li & Min Zhang. (2023) Postharvest Preservation Technologies for Marine-Capture Shrimp: A Review. Food and Bioprocess Technology.
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De-Yang Li, Na Li, Xing-Hua Dong, Zhi-Feng Tan, Xiao-Kang Na, Xiao-Yang Liu & Da-Yong Zhou. (2022) Effect of phytic acid combined with lactic acid on color and texture deterioration of ready-to-eat shrimps during storage. Food Chemistry 396, pages 133702.
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Prabhat K. Nema, Rachna Sehrawat, Chandrakala Ravichandran, Barjinder Pal Kaur, Anit Kumar & Ayon Tarafdar. (2022) Inactivating Food Microbes by High-Pressure Processing and Combined Nonthermal and Thermal Treatment: A Review. Journal of Food Quality 2022, pages 1-27.
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Federico Lian, Enrico De Conto, Vincenzo Del Grippo, Sabine M. Harrison, John Fagan, James G. Lyng & Nigel P. Brunton. (2021) High-Pressure Processing for the Production of Added-Value Claw Meat from Edible Crab (Cancer pagurus). Foods 10:5, pages 955.
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De-Yang Li, Zhen Yuan, Zi-Qiang Liu, Man-Man Yu, Yu Guo, Xiao-Yang Liu, Min Zhang, Hui-Lin Liu & Da-Yong Zhou. (2020) Effect of oxidation and maillard reaction on color deterioration of ready-to-eat shrimps during storage. LWT 131, pages 109696.
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Ye Yuan, Jiaxiang Luo, Tingting Zhu, Min Jin, Lefei Jiao, Peng Sun, Terry L. Ward, Fei Ji, Guozhong Xu & Qicun Zhou. (2020) Alteration of growth performance, meat quality, antioxidant and immune capacity of juvenile Litopenaeus vannamei in response to different dietary dosage forms of zinc: Comparative advantages of zinc amino acid complex. Aquaculture, pages 735120.
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M. Salvador-Castell, P. Oger & J. Peters. 2020. Physiological and Biotechnological Aspects of Extremophiles. Physiological and Biotechnological Aspects of Extremophiles 105 122 .
Xiao-Ting Xuan, Yan Cui, Xu-Dong Lin, Jing-Feng Yu, Xiao-Jun Liao, Jian-Gang Ling & Hai-Tao Shang. (2018) Impact of High Hydrostatic Pressure on the Shelling Efficacy, Physicochemical Properties, and Microstructure of Fresh Razor Clam ( Sinonovacula constricta ) . Journal of Food Science 83:2, pages 284-293.
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Tem Thi Dang, Nina Gringer, Flemming Jessen, Karsten Olsen, Niels Bøknæs, Pia Louise Nielsen & Vibeke Orlien. (2018) Emerging and potential technologies for facilitating shrimp peeling: A review. Innovative Food Science & Emerging Technologies 45, pages 228-240.
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Barjinder Pal Kaur & P. Srinivasa Rao. (2017) Kinetic modeling of polyphenoloxidase inactivation during thermal-assisted high pressure processing in black tiger shrimp (Penaeus monodon). Food Control 80, pages 388-394.
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Barjinder Pal Kaur, P. Srinivasa Rao & Prabhat K. Nema. (2016) Effect of hydrostatic pressure and holding time on physicochemical quality and microbial inactivation kinetics of black tiger shrimp ( Penaeus monodon ). Innovative Food Science & Emerging Technologies 33, pages 47-55.
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