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January 1, 2025Journal of Food Processing and PreservationOpen Access

Investigating the Performance of Activated Carbon on the Quality and Sensory Characteristics of vannamei Shrimp Marinade

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Authors

PMParisa MotieNMNargess MoorakiMHMasoud Honarvar

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Overview

This analysis shows improved sensory characteristics in marinated shrimp using activated carbon, suggesting optimal storage conditions.

Key Points

  • Activated carbon significantly improved flavor and texture in shrimp fillets stored for 5 days.
  • Flavor, texture, and acceptability increased when using 15% activated carbon in the marinade solution.
  • Bacterial growth and peroxide levels were reduced with 15% activated carbon, enhancing shelf life.
  • Longer storage periods lead to off-odors, emphasizing the need for controlled storage duration.

Cite This Study

Motie et al. (2025) studied this question.

synapsesocial.com/papers/68af5707ad7bf08b1eaddb7chttps://doi.org/10.1155/jfpp/9947713
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