Effect of oxidation and maillard reaction on color deterioration of ready-to-eat shrimps during storage
Deyang Li, Zhen Yuan, Ziqiang Liu, Man‐Man Yu, Yu Guo, Xiaoyang Liu, Min Zhang, Huilin Liu, Dayong Zhou
Topics & Concepts
Maillard reactionBrowningChemistryLipid oxidationAstaxanthinFood sciencePhenolThiobarbituric acidPeroxide valuePeroxideAutoxidationOrganic chemistryAntioxidantLipid peroxidationCarotenoidMeat and Animal Product QualityDye analysis and toxicityEdible Oils Quality and Analysis