Author(s): XU Hui, CHENG Yan-xiong, ZHENG Zhao-hong, YANG Zhi-hua, ZHANG Ling-xi
Pages: 20-22
Year: 2015 Issue:  13
Journal: Food Research and Development
Keyword:  shrimp; sulfur dioxide residues; pretreatments;
Abstract: Sulfur dioxide residues exceed the standard is the mail problem of shrimp quality problems. To guide consumers before cooking processing of shrimp , this paper compared sulfur dioxide residues in shrimp after different pretreatments. The results showed that sulfur dioxide residue was the lowest after shrimp shelled a long time elution or immersion times.