Publications by authors named "Srijanani Sundararajan"
J Food Sci
September 2011
Article Synopsis
- Green tea extract (GTE) was tested as a glazing material for cryogenically frozen shrimp, using concentrations of 2%, 3%, and 5% for comparison with distilled water glazing and nonglazed options.
- GTE was found to have a high total polyphenol content and contained catechins, which help control lipid oxidation in shrimp during freeze storage.
- After 180 days, glazed shrimp maintained higher moisture levels, and GTE glazing impacted color measurements slightly but did not significantly affect overall lightness.
