Intelligence
Enzymes in seafood, part 1
Enzymes are responsible for postharvest changes in seafood that impact product characteristics and reduce value. The odor of seafood is a direct result of enzyme activity.
Intelligence
Study finds texture quality of head-on, headless shrimp similar after cold storage
Mushiness of shrimp tails is often associated with head-on shrimp. Results from the authors’ study, however, indicated that texture values did not vary much between headless and head-on shrimp stored over a two-week period at 4 degrees-C.
