Answers are grounded in this paper and cite their sources.
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.
No takes yet. Share an insight, caveat, or question.
Smaldone et al. (2011) studied this question.
Synapse has enriched 10 related papers. Consider them for comparative context: