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Benner, R.A., R. Miget, G. Finne, and G.R. Acuff. 1994. Lactic acid/
melanosis inhibitors to improve shelf life of brown shrimp. Journal of Food Science 59:2. | to Top |
Purpose: Fresh brown shrimp were assessed for melanosis and microbiological shelf life upon addition of lactic acid and melanosis inhibitors.
Sensory Evaluation: A trained 3 membered panel evaluated shrimp for degree of melanosis using a melanosis scale.
Updated: Thursday, September 6, 2007.
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