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Ingredient
Pairs well with — computed from shared flavor compounds
Based on shared molecular compounds · click to explore
Based on 2 papers
Based on 2 papers
brined shrimp → has shelf life → 59 days (benzoate-sorbate solution)
“The benzoate-sorbate solution preserved the brined shrimp for the whole storage period (59 days).”
brined shrimp → has shelf life → 10 days (control), 16 days (crude bavaricin A), 31 days (nisin Z)
“The shelf life of shrimp subjected to the control treatment was found to be 10 days. Carnocin UI49 did not extend the shelf life, while crude bavaricin A (a cell-free supernatant of Lactobacillus bavaricus MI 401) resulted in a shelf life of 16 days, as opposed to 31 days with nisin Z for both its crude and purified forms.”
Vibrio parahaemolyticus → prevalent in → shrimps
“shrimps 48.3 % (95 % CI 0.450-0.516);”
pathogenic Vibrio species → detected in → shrimps
“followed by shrimps (63.8%)”
Staphylococcus aureus → detected in → deep-fried shrimp and chicken floss
“A subsequent laboratory investigation detected Staphylococcus aureus in two food items—deep-fried shrimp and chicken floss—at up to 103 CFU/mL.”
nitrofuran and chloramphenicol → detected → farmed prawn and shrimp
“The study reveals that farmers did not deliberately use those banned antibiotics, but these chemicals were detected in many M. rosenbergii and P. monodon samples in 2008, 2009 and 2010, in both fresh muscles, pre-export and post-export consignments.”
“Low populations (5 x 10(2) per ml) of V. parahaemolyticus were destroyed by heating shrimp homogenates at 60, 80, and 100 C for 1 min.”
Vibrio parahaemolyticus → destroyed → shrimp homogenates
“None survived 1 min at 100 C.”
Vibrio parahaemolyticus → destroyed → shrimp homogenates
“the fully hydrolyzed chitosan from shrimp and crab shell, glucosamine, found wide use in joint health”
glucosamine → derived from → fully hydrolyzed chitosan from shrimp and crab shell
“Xanthan gum concentration 0.19% (w/w), water : shrimp ratio 4.5:1 (w/w), and whipping time 5.89 min were found to be the optimum foaming conditions.”
foaming conditions → optimized → shrimp (Penaeus indicus)
“There was a significant difference between shrinkage of diameters parallel and perpendicular to the drying medium flow in all studied drying conditions, which implies that shrinkage of shrimp samples was nonisotropic.”
drying medium flow → affects → shrimp shrinkage