Please use this identifier to cite or link to this item: http://umt-ir.umt.edu.my:8080/handle/123456789/932
Title: Changes of myofibrilliar protein and texture in black tiger shrimp (Penaeus monodon) during ice storage
Authors: Abdul Al-Hafiz Ismail
Keywords: QL 444 .M33 A2 2010
Abdul Al-Hafiz Ismail
Changes of myofibrilliar protein and texture in black tiger shrimp (Penaeus monodon) during ice storage
Penaeus monodon
Shrimp culture
Issue Date: Oct-2010
Publisher: Institut Akuakultur Tropika
Series/Report no.: ;QL 444 .M33 A2 2010
Abstract: Research to address the concern for post-harvest quality losses in fisheries have not been done in-depth especially for our local seafood products. These losses will occur due to increasing ambient temperature and stagnation of transfer after being harvest. Quality deterioration will affect the consumer or market acceptences thus decrease the demand on the product. In this study, black tiger shrimp {Penaeus monodon) was obtained from a local supplier in Marang, Terengganu, killed and stored in an insulated box at 0°C for 9 days. For every storage period, the shrimp was processed prior to SDS-PAGE analysis and texture analysis.
URI: http://hdl.handle.net/123456789/932
Appears in Collections:Institut Akuakultur Tropika

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