In this study, ice-glazing process of frozen shrimp by chitosan was applied to protect the frozen shrimp from undesirable chemical and physical changes. The effects of 2% chitosan solution glazing on quality of whole, raw and cooked (without head, tail and shell) shrimps stored at -18±2ºC for 6 months were investigated and compared with water glazing, sodium metabisulfite treatment control. Glazing yield, thaw yield, freezing loss, drip loss, cooking drip loss, thawing loss, peroxide value and sensory characteristic (color, odor, texture and overall acceptance) of shrimp samples were determined and evaluated at o day and 6 months after frozen storage time. The results of this study showed the effectiveness of the glazing process by 2% chitosan solution as a protecting method for frozen shrimps and this process was more desirable in comparison with water glazing, sodium metabisulfite treatment and control.
M., S., M., M., m., G., J., J., & M., Y. (2013). Ice-glazing of Frozen Shrimp Using Chitosan Hydrocolloid For Improving Its Qualitative Properties. Food Processing and Preservation Journal, 5(2), 1-17.
MLA
S. M.; M. M.; gh. m.; J. J.; Y. M.. "Ice-glazing of Frozen Shrimp Using Chitosan Hydrocolloid For Improving Its Qualitative Properties", Food Processing and Preservation Journal, 5, 2, 2013, 1-17.
HARVARD
M., S., M., M., m., G., J., J., M., Y. (2013). 'Ice-glazing of Frozen Shrimp Using Chitosan Hydrocolloid For Improving Its Qualitative Properties', Food Processing and Preservation Journal, 5(2), pp. 1-17.
VANCOUVER
M., S., M., M., m., G., J., J., M., Y. Ice-glazing of Frozen Shrimp Using Chitosan Hydrocolloid For Improving Its Qualitative Properties. Food Processing and Preservation Journal, 2013; 5(2): 1-17.
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