Impact of high intensity ultrasound on the quality and preservation period of blue shrimp (Litopenaeus stylirostris) muscle

Impact of high intensity ultrasound on the quality and preservation period of blue shrimp (Litopenaeus stylirostris) muscle

Due to the limited shelf life of aquatic products, the use of advanced technologies to extend their freshness has become more popular recently. This study aimed to assess the impact of high-intensity ultrasound (HIU) on the quality of blue shrimp (Litopenaeus stylirostris) tails during 20 days of i...

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Bibliographic Details
Main Authors: Wilfrido Torres-Arreola, Rey Partida-Rivera, Victor M. Ocaño-Higuera, Saúl Ruíz-Cruz, Guadalupe Miroslava Suarez-Jimenez, Nathaly Montoya-Camacho, José Carlos Rodríguez-Figueroa, Enrique Márquez-Rios
Format: Article
Language:English
Published: BdFISH 2025-05-01
Series:Journal of Fisheries
Subjects:
postmortem changes
seafood quality
shelf life
ultrasound
Online Access:https://journal.bdfish.org/index.php/fisheries/article/view/820
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https://journal.bdfish.org/index.php/fisheries/article/view/820

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