Abstract
The Far East frozen shrimp products prepared in various ways are investigated. It is established that regardless of the method of shrimp pre-treatment before freezing, there are changes in the quality of shrimp meat, the highest intensity of which is revealed after 4 months of storage. Processing of shrimp before freezing with the BL-7P preparation stabilizes the process of shell and flesh blackening, but reduces the biological value of proteins during storage.Keywords
Shrimp meat, frozen products, amino acid, blackening, biological value, quality.REFERENCES
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