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February 4, 2020Journal of the Science of Food and Agriculture

Impact of different drying processes on the lipid deterioration and color characteristics of Penaeus vannamei

Deyang Li Dayong Zhou Fawen Yin Xiuping Dong Hongkai Xie Zhong‐Yuan Liu Ao Li Jia‐Xuan Li Kanyasiri Rakariyatham Fereidoon Shahidi

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Abstract

In the present study, FD is recommended for preserving shrimp color and lipid nutrition in terms of lipid oxidation control.

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Cite This Study

Li et al. (2020) studied this question.

synapsesocial.com/papers/69d9440a9402b8412aa3cb45 https://doi.org/10.1002/jsfa.10280

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Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

1New Method for the Extraction of Volatile Lipid Oxidation Products from Shrimp by Headspace–Solid-Phase Microextraction–Gas Chromatography–Mass Spectrometry and Evaluation of the Effect of Salting and DryingOriginal Research · 2013 · 48 citations
2Sequential factorial designs for method development of the determination of Cd and Pb in fish and shrimp by GF AAS after sample freeze-drying and tetramethylammonium hydroxide solubilizationOriginal Research · 2016 · 12 citations
3Changes in lipids of shrimp (Acetes vulgaris) during salting and fermentationOriginal Research · 2017 · 36 citations
4Development of a Method to Produce Freeze‐Dried Cubes from 3 Pacific Salmon SpeciesOriginal Research · 2010 · 21 citations
5Combined Electrohydrodynamic (EHD) and Vacuum Freeze Drying of Sea CucumberOriginal Research · 2012 · 65 citations

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