Francisco,
In addition to Peter's book suggestion you may also want to see some of the
work we've published in the following references. In these papers we
briefly discuss shrimp decomposition biochemistry and cite several
additional references that may be of interest.
Wiese-Lehigh, P.L. and D.L. Marshall. 1993. Determination of seafood
freshness using impedance technology. In Food Flavor & Safety: Molecular
Analysis and Design. A.M. Spanier, H. Okai, and M. Tamura (Eds.). ACS
Symposium Series No. 528, American Chemical Society, Washington, D.C.,
Chapter 20, pp. 248-261.
Marshall, D.L. and P.L.W. Lehigh. 1993. Nobody's nose knows. CHEMTECH
23:38-42.
Marshall, D.L. and P.L.W. Lehigh. 1997. Comparison of impedance,
microbial, sensory, and pH methods to determine shrimp quality. Journal of
Aquatic Food Product Technology 6(2):17-31.
Cotton, L.N. and D.L. Marshall. 1998. Rapid impediometric method to
determine crustacean food freshness. In New Techniques in the Analysis of
Foods. M.H. Tunick, S.A. Palumbo, and P.M. Fratamico (Eds.). Plenum
Publishing Corp., New York, Chapter 13, pp. 147-160.
Best regards,
Doug
********************************************
Douglas L. Marshall, Ph.D.
Professor, Mississippi State University
http://www.msstate.edu/dept/fst
Contributing Editor, Food Microbiology
http://www.academicpress.com/foodmicro
Department of Food Science & Technology
Room 110 Herzer, Stone Blvd (courier)
Box 9805 (mail)
Mississippi State, MS 39762-9805 USA
Ph 1-662-325-8722
Fax 1-662-325-8728
********************************************
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu]On
Behalf Of Francisco Camino
Sent: Tuesday, September 17, 2002 6:45 PM
To: seafood@ucdavis.edu
Subject: postmortem changes in shrimps
Dear List:
Any reply to my enquiry?. I would like to know if
someone has any information about biochemical changes
in the postmortem of the shrimps by ice slush.
My e-mailis: frankcamino@yahoo.com
Best regards,
Francisco Camino
Aquamaris
Joao Pessoa-Brazil
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