Effects of the anti-microbial peptide pardaxin plus sodium erythorbate dissolved in different gels on the quality of Pacific white shrimp under refrigerated storage

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• 作者：Wei-Hsuan Hsu^a ; Ying-Jang Lai^b ; ^{d91641006@gmail.com} ; She-Ching Wu^c ; ^{scwu@mail.ncyu.edu.tw}
• 关键词：Pardaxin ; Shrimp ; Sodium erythorbate (SE) ; Xanthan gum ; Guar gum
• 刊名：Food Control
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：73
• 期：part_PB
• 页码：712-719
• 全文大小：989 K
• 卷排序：73

文摘

Mixed various gums could improve the quality of shrimps. Pardaxin could be used in suppression of bacteria. Mixed xanthan gum and guar gum with pardaxin could delay the shelf life.