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Okpala, C.O.R., Piggott, J.R. and Schaschke, C.J. (2010) Influence of High-Pressure Processing (HPP) on Physico-Chemical Properties of Fresh Cheese. Innovative Food Science and Emerging Technologies, 11, 61-67.
http://dx.doi.org/10.1016/j.ifset.2009.10.003

has been cited by the following article:

• TITLE: The Physicochemical Changes of Farm-Raised Pacific White Shrimp (Litopenaeus vannamei) as Influenced by Iced Storage

  AUTHORS: Charles Odilichukwu R. Okpala

  KEYWORDS: Litopenaeus vannamei, pH, Moisture, Colour, Adhesiveness, Hardness, Water Retention Index, Physicochemical Differences

  JOURNAL NAME: Food and Nutrition Sciences, Vol.6 No.10, July 24, 2015

  ABSTRACT: Farm-raised Pacific white shrimp (Litopenaeus vannamei) freshly harvested was evaluated for differences in proximal composition (moisture, ash, fat, and protein contents), water activity (aw), water retention index (WRI), pH, colour and texture of up to 12 days of iced storage. Shortly after harvest, the proximate composition of shrimp appeared comparable across the farms. With ice storage, the pH significantly increased whereas fat content slowly decreased particularly between days 3 and 9 (P P > 0.05). Expressly, the protein content of shrimp specimens gradually decreased after day 8 (P aw) of shrimp specimens exhibited inconsequential differences during iced storage. While the lightness (L*) was significantly affected from day 2 onwards, the yellowness (b*) colour was so but only between days 6 and 10 (P