Effect of glazing and rosemary (Rosmarinus officinalis) extract on preservation of mud shrimp (Solenocera melantho) during frozen storage.

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第一作者： Jing,Shi

第一单位： Beijing Advanced Innovation Center for Food Nutrition and Human Health, China Agricultural University, Yuanmingyuan West Road 2, Beijing 100193, China.

作者： Jing,Shi ^[1] ; Yutian,Lei ^[2] ; Huixing,Shen ^[3] ; Hui,Hong ^[2] ; Xunpei,Yu ^[4] ; Beiwei,Zhu ^[5] ; Yongkang,Luo ^[6]

作者单位： Beijing Advanced Innovation Center for Food Nutrition and Human Health, China Agricultural University, Yuanmingyuan West Road 2, Beijing 100193, China. ^[1] Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. ^[2] College of Science, China Agricultural University, Beijing 100083, China. ^[3] Zhejiang Tianhe Aquatic Products Co., Ltd, Taizhou 318000, China. ^[4] Beijing Advanced Innovation Center for Food Nutrition and Human Health, China Agricultural University, Yuanmingyuan West Road 2, Beijing 100193, China; School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian 116034, China. ^[5] Beijing Advanced Innovation Center for Food Nutrition and Human Health, China Agricultural University, Yuanmingyuan West Road 2, Beijing 100193, China; Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: luoyongkang@cau.edu.cn. ^[6]

关键词 Frozen storage Glazing Lipid oxidation Mud shrimp Protein changes Rosemary extract