ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

DEPENDENCE OF SHRIMP MEAT BIOLOGICAL VALUE ON THE METHOD OF PROCESSING

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.
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Abstract
Keywords
References