The aim of this study was to investigate the effects
of washing with tap water and different cooking process on residue levels of
shrimp treated with 4-hexylresorcinol. Dipping solutions of 4-hexylresorcinol in five different concentrations
(5-10-50-100-500 ppm) were prepared using distilled water. The shrimps were
dipped into the solutions for 1-5-10- 30 min.
Half of the samples were washed with tap water. The residue level of
4-hexylresorcinol in all samples were analysed after frying and boiling process. The 4-hexylresorcinol
residual levels in unwashed and washed raw, fried and boiled shrimp
samples showed linear increases with increasing dipping
time and concentration.
The best results were obtained for the treatment of 5 and 10 ppm for 1-5-10-30
min.
Shrimp Parapenaeus longirostris Blackspot Melanosis 4-hexylresorcinol
Bölüm | Articles |
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Yazarlar | |
Yayımlanma Tarihi | 1 Nisan 2017 |
Gönderilme Tarihi | 9 Eylül 2016 |
Yayımlandığı Sayı | Yıl 2017Cilt: 3 Sayı: 2 |
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