Abstract:Background:Considering that consumers are increasingly demanding and attentive to a healthy diet, while also looking for food that is easy to prepare, the objective of this work was to develop a new value-added product with Pacific white shrimp.
Methods:Fresh shrimps were headless, eviscerated, cut, washed, immersed in brine (10% NaCl + 5% sodium tripolyphosphate -STPP, 30 min), drained, weighed, immersed in sweet-sour sauce (15 min), drained, stuffed with cream cheese, weighed, vacuum packed, frozen (-30°C / … Show more
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