KOHA: OPAC Catalogue Search
Start OverMARC DisplayBrief DisplayReturn To BrowseExport Marked Records


Author Siripongvutikorn, Sunisa
TitleDevelopment of green curry paste marinade for white shrimp (Litopenaeus vannamei)/Sunisa Siripongvutikorn ... [et al.]
Imprint2008
Call# FOOD 6304

CALL # Volume Number Month Year Barcode Status
Available

JournalSongklanakarin J. Sci. Technol.
AbstractGreen-curry paste with additional amount of garlic was developed and its consumer acceptability was investigated. Quality changes in the marinated white shrimp stored at 4+-2 degree C for 15 d was monitored. Total viable viable count in the marinated shrimp was 10 superscript 6 cfu/g while that of un-marinated shrimp (control)was 10 superscript 7 cfu/g at the end of the storage. Total volatile basic nitrogen (TVB-N)of the marinated shrimp and the control increased from 7.39 and 7.69 mgN/100 g sample to 48.95 and 125.15 mg/100 g sample, respectively, at the end of the storage. Trimethylamine nitrogen (TMA-N)of the marinated shrimp increased from 1.01 mgN/100 g sample to 12.88 mgN/100 g sample, while that of the control increased from 3.08 mgN/100 g sample to 35.76 mgN/100 g sample on day 15. Consumer acceptability of the marinated shrimp decreased as storage time increased but the score was still higher than borderline (>5)at the end of the storage.
Descriptvol.30 Suppl.1 ; 35-40
Subjectgreen curry paste
white shrimp
marinating
shelf life
Previous||6299||Next