Temdee, Wattana published the artcileEffect of vacuum packaging on shelf-life extension of cooked and peeled harpiosquillid mantis shrimp (Harpiosquilla raphidea) during refrigerated storage, Recommanded Product: Docosahexaenoic Acid, the publication is International Journal of Food Science and Technology (2022), 57(7), 4451-4462, database is CAplus.
Effects of vacuum packaging (VP) on quality changes of cooked and peeled harpiosquillid mantis shrimp (HMS) during storage at 4¡ãC of 15 days were investigated. VP inhibited bacterial growth as ascertained by the lower rate of increases in total viable and psychrotrophic bacteria counts as well as other pathogenic and spoilage bacteria counts. VP samples had lower total volatile base and trimethylamine contents as compared to the sample packed in air (AP). Clostridium perfringens was undetectable in both samples. During storage, VP samples possessed lower pH than AP counterpart. Exudate and TCA-soluble peptide (TSP) contents of sample increased during the storage, regardless of packaging atmospheres. Fatty acid (FA) content, especially PUFA and MUFA, was decreased after 9 and 15 days of storage for AP and VP samples, resp. The cooked and peeled HMS contained 32 volatile organic compounds, consisting of several aldehydes and alcs. Carnobacterium and Pseudomonas were mainly involved in spoilage in samples as confirmed by next generation sequencing.
International Journal of Food Science and Technology published new progress about 6217-54-5. 6217-54-5 belongs to catalysis-chemistry, auxiliary class Alkenyl,Carboxylic acid,Aliphatic hydrocarbon chain,Metabolic Enzyme,RAR/RXR,Natural product, name is Docosahexaenoic Acid, and the molecular formula is C8H14O4, Recommanded Product: Docosahexaenoic Acid.
Referemce:
https://courses.lumenlearning.com/boundless-chemistry/chapter/catalysis/,
Catalysis – Wikipedia