蝦是一種易黑變的水產品，死後迅速發生變化，硫化劑曾經是蝦業中廣泛使用的漂白劑，然而，亞硫酸鹽在蝦中的殘留可能會對人體健康造成危害，為了因應消費者的需求，達成潔淨標示的目的 (Clean Label)，所以我們需要找尋天然添加劑延長白蝦保鮮期。
電解水與迷迭香精油是近幾年新興的天然殺菌劑，且方便取得、價格上也較為低廉，因此本研究旨在使用電解水以及迷迭香精油取代亞硫酸鹽延長白蝦的保鮮期，另因迷迭香精油為油性，所以將精油溶於海藻酸鈉中，並以蒸餾水與海藻酸鈉做為對照組。
實驗結果顯示，由照片中觀察到第七天時迷迭香組黑變程度較少，再進一步分析，失重方面迷迭香組與海藻酸鈉組分別為 3.53% 與 3.61% 有著最好的保水性；在 pH 方面，電解水與組迷迭香組分別為 7.57 與 7.6 有最低的 pH 值；在生菌數方面，迷迭香組與電解水組均未超過 3 × 10^6 CFU/g，二氧化硫組與蒸餾水組已經超過 3 × 10^6 CFU/g；在 TVB-N方面，迷迭香組在第五天有著最低的數值為 25.4 ，而蒸餾水組第五天 TVB-N 的數值為 32.32 ，已經到達了初期腐敗，外觀以色差儀測量並計算總色差，迷迭香組別色差為 24.18，色差程度最小；在物性方面使用硬度與彈性作為觀測指標，在各組方面皆沒有顯著差異。
本實驗結果顯示，迷迭香組與電解水組可以延長白蝦的架售期兩天，外觀以及色差表現上也顯得更好，且在硬度及彈性上與傳統中使用的二氧化硫組無顯著差異，故可以取代二氧化硫；若想要有更佳的保鮮期，可在成本允許範圍內增加用量，惟迷迭香本身帶有強烈氣味，極易影響成品風味故添加時審慎評估。

The color of shrimp tends to turn black easily and rapidly after died. Sulfite agents were widely used during shrimp industry as whitening purpose. However, the residual sodium sulfite might have negative impact on human being. In order to achieve ‘Clean Label’ purpose, we might need to identify natural preservative additions to extend shrimp shelf life, and also fulfill customers’ needs.
Electrolyzed water and rosemary essential oil might provide significant benefits on bacteria inhibition, which are novel and natural anti-bacterial agent recently, with lower costs and easy to reach. In this study, electrolyzed water and rosemary are alternatives to sodium sulfite to extend shelf life of shrimp.
Based on our results, the level of melanosis in rosemary group is lower at day 7, as well as weight loss in rosemary and sodium sulfite group are 3.53% and 3.61%, respectively with better moisture retention. On the other hand, the pH in electrolyzed water and rosemary group have the lowest pH value of 7.57 and 7.6, respectively. Moreover, the bacteria number in rosemary and electrolyzed water are not exceed 3 × 10^6 CFU/g, but the bacteria number in both sodium sulfite and distill water group exceed 3 × 10^6 CFU/g. The TVB-N number is 32.32 at day 5 in distill water group reaching initial degradation, but rosemary with lower TVB-N number at 25.4. In color difference, rosemary has better performance with 24.18 color difference by colorimeter. There is no significant difference in the level of hardness and elasticity among groups.
In this study, rosemary and electrolyzed water groups with best performance in pH value, bacterial number and TVB-N which have a 2-dayextension on shelf life. On the other hand, rosemary group performs better among the appearance and color difference, and there is no difference in hardness and elasticity in rosemary and electrolyte groups by comparing with sodium sulfite group. It concludes that rosemary oil and electrolyzed water might be alternative to sodium sulfite in food additives to extend shrimp shelf life as if the cost is acceptable. Nevertheless, the rosemary oil with strong smell which might affect the taste of food should be also taken into consideration.

目錄
摘要 I
第一章、前言 1
1.1 研究動機 1
1.2 研究目的 2
第二章、文獻回顧 3
2.1 白蝦 3
2.2 蝦的黑變 3
2.2.1 酪胺酸酶 3
2.3 亞硫酸鹽 5
2.4 潔淨標示 6
2.4.1 潔淨標示之定義 6
2.4.2 潔淨標示之趨勢 7
2.4.3 消費者日益重視天然、無添加 8
2.5 電解水 8
2.6 迷迭香 9
2.7 魚介類之初級腐敗指標 10
2.7.1 pH 值 10
2.7.2 總色差 10
2.7.3 好氣性總生菌數 10
2.7.4 揮發性鹽基態氮 11
第三章、實驗架構 13
第四章、材料與方法 14
4.1 實驗樣品 14
4.2 實驗藥品 14
4.2.1 迷迭香精油浸泡液的製備 14
4.2.2 電解水之製備 15
4.3 照片觀察 15
4.4 pH值 15
4.5 總色差 15
4.6 好氣性總生菌數 16
4.7 揮發性鹽基態氮 16
4.8 失重 17
4.9 抗氧化測試 17
4.9.1 樣品的前處理 17
4.9.2 DPPH 自由基清除能力測定 17
4.9.3 還原力測定 18
4.10 質地分析 18
4.11 統計分析 18
第五章、結果與討論 19
5.1 白蝦儲藏期間物理性變化 19
5.1.1 照片觀察 19
5.1.2 總色差 19
5.1.3 失重 20
5.1.4 質地分析 20
5.2 白蝦儲藏期間品質變化 21
5.2.1 pH值 21
5.2.2好氣性總生菌數 22
5.2.3 揮發性鹽基態氮 22
5.2.4 抗氧化測試 23
第六章、結論 25
第七章、參考文獻 26
第八章、表 36
第九章、圖 41
第十章、附錄 48

馮玟慈，2017。五種花草茶熱水萃取物抑制黃嘌呤氧化酶活性之成分鑑定及其酵素動力學研究。國立台灣海洋大學食品科學系碩士論文，基隆。
劉麗雲、蔡佳芬、陳石松、周熏修、曾素香，2014。食品分析與檢驗。華杏出版股份有限公司。p 65-67 & p 230。
藍書平，2011。通路揭竿起義，向食品業施壓。天下雜誌。第 474 期，p 126-127。
林雅苓，2015。消費者生活型態與價值觀對潔淨標示食品態度之探討。亞洲大學經營管理學系碩士論文，台中。
黃登福、陳陸宏、謝承紘、葉彥宏、黃培安、劉建功、林苑暉、葉佳聖、林旺熠、康藏文、王惠珠、郭嘉信、李菁菁、游銅錫、陳榮輝、張永鍾、邱文貴、周薫修、曹欽玉，2015。實用食品添加物 四版。華格納企業有限公司。p 7-5 - 7-14。
黃虹，2007。生活中來的600個細節全集。國家行政學院出版社。p 322。
楊登傑、謝秋蘭、陳炳輝、江淑華、藍群傑、林錫斌、朱正明、林鵬翔、李煜玲、梁哲豪、施明智、傅偉光、蔡佳芬、陳石松、蕭泉源、高彩華、蔡政融、蔡宗佑、陳邦元，2015。新編食品分析與檢驗 二版。華格納企業有限公司。p 5-4 - 5-5。
衛生署，2010。食品添加物使用範圍及限量暨規格標準第四類漂白劑，署授食字第 0991300946 號。行政院衛生署，台北。
衛生福利部，2012。食品微生物之檢驗方法-生菌數之檢驗，衛授食字第 1011902832 號。行政院衛生福利部，台北。
衛生福利部，2018。食品添加物標準草案，衛授食字第 1071301454 號。行政院衛生福利部，台北。
衛生福利部，2019a。食品中污染物質及毒素衛生標準，衛授食字第 1071303538 號。行政院衛生福利部，台北。
衛生福利部，2019b。冷凍食品類衛生標準，衛授食字第 1071303671 號。行政院衛生福利部，台北。
歐怡君，2017。消費者對於食品添加劑之看法及對清淨產品願付價格之研究－以豆乾為例。國立台灣大學政治學碩士論文，台北。
Abadias, M., Usall, J., Oliveira, M., Alegre, I. & Viñas, I. (2008). Efficacy of neutral electrolyzed water (NEW) for reducing microbial contamination on minimally-processed vegetables. International Journal of Food Microbiology, 123, 151-158.
Almela, L., Sánchez-Munoz, B., Fernández-López, J. A., Roca, M. J. & Rabe, V. (2006). Liquid chromatograpic-mass spectrometric analysis of phenolics and free radical scavenging activity of rosemary extract from different raw material. Journal of Chromatography A, 1120, 221-229.
Arancibia, M. Y., Lopez-Caballero, M. E., Gomez-Guillen, M. C. & Montero, P. (2015). Chitosan coatings enriched with active shrimp waste for shrimp preservation. Food Control, 54, 259-266.
Atarés, L. & Chiralt, A. (2016). Essential oils as additives in biodegradable films and coatings for active food packaging. Trends in Food Science and Technology, 48, 51-62.
Büyükcan, M., Bozoglu, F. & Alpas, H. (2009). Preservation and shelf‐life extension of shrimps and clams by high hydrostatic pressure. International Journal of Food Science and Technology, 44, 1495-1502.
Baratta, M. T., Dorman, H. D., Deans, S. G., Biondi, D. M. & Ruberto, G. (1998). Chemical composition, antimicrobial and antioxidative activity of laurel, sage, rosemary, oregano and coriander essential oils. Journal of Essential Oil Research, 10, 618-627.
Bicchi, C., Binello, A. & Rubiolo, P. (2000). Determination of phenolic diterpene antioxidants in rosemary (Rosmarinus officinalis L.) with different methods of extraction and analysis. Phytochemical Analysis: An International Journal of Plant Chemical and Biochemical Techniques, 11, 236-242.
Bono, G., Badalucco, C., Corrao, A., Cusumano, S., Mammina, L. & Palmegiano, G. B. (2010). Effect of temporal variation, gender and size on cuticle polyphenol oxidase activity in deep-water rose shrimp (Parapenaeus longirostris). Food Chemistry, 123, 489-493.
Botta, J. R. (1994). Freshness quality of seafoods: a review. In Seafoods: Chemistry, Processing Technology and Quality, p 140-167.
Bozin, B., Mimica-Dukic, N., Simin, N. & Anackov, G. (2006). Characterization of the volatile composition of essential oils of some Lamiaceae spices and the antimicrobial and antioxidant activities of the entire oils. Journal of Agricultural and Food Chemistry, 54, 1822-1828.
Bruneton, J. (1995). Pharmacognosy, phytochemistry, medicinal plants. Lavoisier publishing, 915.
Buchbauer, G. & Jirovetz, L. (1994). Aromatherapy-use of fragrances and essential oils as medicaments. Flavour and Fragrance Journal, 9, 217-222.
Burdette, A., Garner, P. L., Mayer, E. P., Hargrove, J. L., Hartle, D. K. & Greenspan, P. (2010). Anti-inflammatory activity of select sorghum (Sorghum bicolor) brans. Journal of Medicinal Food, 13, 879-887.
Campos, C. A., Losada, V., Rodríguez, Ó., Aubourg, S. P. & Barros-Velázquez, J. (2006). Evaluation of an ozone-slurry ice combined refrigeration system for the storage of farmed turbot (Psetta maxima). Food Chemistry, 97, 223-230.
Celiktas, O. Y., Bedir, E. & Sukan, F. V. (2007). In vitro antioxidant activities of Rosmarinus officinalis extracts treated with supercritical carbon dioxide. Food Chemistry, 101, 1457-1464.
Cobb III, B. F., Alaniz I. & Thompson JR. C. A. (1973). Biochemical and microbial studies on shrimp: volatile nitrogen and amino nitrogen analysis. Journal of Food Science, 38, 431-436.
Cui, X., Shang, Y., Shi, Z., Xin, H. & Cao, W. (2009). Physicochemical properties and bactericidal efficiency of neutral and acidic electrolyzed water under different storage conditions. Journal of Food Engineering, 91, 582-586.
Daferera, D. J., Ziogas, B. N. & Polissiou, M. G. (2000). GC-MS analysis of essential oils from some Greek aromatic plants and their fungitoxicity on Penicillium digitatum. Journal of Agricultural and Food Chemistry, 48, 2576-2581.
Diplock, A. T., Charuleux, J. L., Crozier-Willi, G., Kok, F. J., Rice-Evans, C., Roberfroid, M., Stahl, W. & Vina-Ribes, J. (1998). Functional food science and defence against reactive oxidative species. British Journal of Nutrition, 80, S77-S112.
Fabrizio, K. A. & Cutter, C. N. (2003). Stability of electrolyzed oxidizing water and its efficacy against cell suspensions of Salmonella Typhimurium and Listeria monocytogenes. Journal of Food Protection, 66, 1379-1384.
Halliwell, B. (1999). Establishing the significance and optimal intake of dietary antioxidants: the biomarker concept. Nutrition Reviews, 57, 104-113.
He, Q. & Xiao, K. (2016). The effects of tangerine peel (Citri reticulatae pericarpium) essential oils as glazing layer on freshness preservation of bream (Megalobrama amblycephala) during superchilling storage. Food Control, 69, 339-345.
Hsu, S. Y. & Kao, H. Y. (2004). Effects of storage conditions on chemical and physical properties of electrolyzed oxidizing water. Journal of Food Engineering, 65, 465-471.
Huang, J., Chen, Q., Qiu, M. & Li, S. (2012). Chitosan‐based edible coatings for quality preservation of postharvest whiteleg shrimp (Litopenaeus vannamei). Journal of Food Science, 77, C491-C496.
Hutt, C. A. & Sloan, A. E. (2015). Coming clean: what clean label means for consumers and industry. Retrieved March 31, 2015, from
https://www.researchgate.net/profile/Vladimir_Kulchitsky/post/Is_there_a_relationship_between_the_consumption_of_artificial_colorants_and_morbidity_of_chronic_diseases/attachment/59d6456879197b80779a086f/AS%3A452987438014465%401485012030013/download/Natural-to-Non-GMO.pdf
Ibanez, E., Kubátová, A., Señoráns, F. J., Cavero, S., Reglero, G. & Hawthorne, S. B. (2003). Subcritical water extraction of antioxidant compounds from rosemary plants. Journal of Agricultural and Food Chemistry, 51, 375-382.
Iozumi, K., Hoganson, G. E., Pennella, R., Everett, M. A. & Fuller, B. B. (1993). Role of tyrosinase as the determinant of pigmentation in cultured human melanocytes. Journal of Investigative Dermatology, 100, 806-811.
Iwata, M., Corn, T., Iwata, S., Everett, M. A. & Fuller, B. B. (1990). The relationship between tyrosinase activity and skin color in human foreskins. Journal of Investigative Dermatology, 95, 9-15.
Jeon, Y. J., Kamil, J. Y. & Shahidi, F. (2002). Chitosan as an edible invisible film for quality preservation of herring and Atlantic cod. Journal of Agricultural and Food Chemistry, 50, 5167-5178.
Kajiwara, T., Matsui, K., Akakabe, Y., Murakawa, T. & Arai, C. (2006) Antimicrobial browning-inhibitory effect of flavor compounds in seaweeds. Journal of Applied Phycology, 18, 413-422.
Kim, C., Hung, Y. C. & Brackett, R. E. (2000). Roles of oxidation-reduction potential in electrolyzed oxidizing and chemically modified water for the inactivation of food-related pathogens. Journal of Food Protection, 63, 19-24.
Kim, W. T., Lim, Y. S., Shin, I. S., Park, H., Chung, D. & Suzuki, T. (2006) Use of electrolyzed water ice for preserving freshness of pacific saury (Cololabis saira). Journal of Food Protection, 69, 2199-2204.
Kyrana, V. R., Lougovois, V. P. & Valsamis, D. S. (1997). Assessment of shelf‐life of maricultured gilthead sea bream (Sparus aurata) stored in ice. International Journal of Food Science & Technology, 32, 339-347.
López‐Caballero, M. E., Martínez‐Alvarez, O., Gómez‐Guillén, M. D. C. & Montero, P. (2007). Quality of thawed deepwater pink shrimp (Parapenaeus longirostris) treated with melanosis-inhibiting formulations during chilled storage. International Journal of Food Science & Technology, 42, 1029-1038.
Len, S. V., Hung, Y. C., Erickson, M. & Kim, C. (2000). Ultraviolet spectrophotometric characterization and bactericidal properties of electrolyzed oxidizing water as influenced by amperage and pH. Journal of Food Protection, 63, 1534-1537.
Lin, T., Wang, J. J., Li, J. B., Liao, C., Pan, Y. J. & Zhao, Y. (2013). Use of acidic electrolyzed water ice for preserving the quality of shrimp. Journal of Agricultural and Food Chemistry, 61, 8695-8702.
Madsen, H. L. & Bertelsen, G. (1995). Spices as antioxidants. Trends in Food Science & Technology, 6, 271-277.
Mimica-Dukić, N., Božin, B., Soković, M., Mihajlović, B. & Matavulj, M. (2003). Antimicrobial and antioxidant activities of three Mentha species essential oils. Planta Medica, 69, 413-419.
Mimica-Dukić, N., Božin, B., Soković, M. & Simin, N. (2004). Antimicrobial and antioxidant activities of Melissa officinalis L.(Lamiaceae) essential oil. Journal of Agricultural and Food Chemistry, 52, 2485-2489.
Moreno, S., Scheyer, T., Romano, C. S. & Vojnov, A. A. (2006). Antioxidant and antimicrobial activities of rosemary extracts linked to their polyphenol composition. Free Radical Research, 40, 223-231.
Mu, H., Chen, H., Fang, X., Mao, J. & Gao, H. (2012). Effect of cinnamaldehyde on melanosis and spoilage of Pacific white shrimp (Litopenaeus vannamei) during storage. Journal of the Science of Food and Agriculture, 92, 2177-2182.
Nirmal, N. P. & Benjakul, S. (2009a). Effect of ferulic acid on inhibition of polyphenoloxidase and quality changes of Pacific white shrimp (Litopenaeus vannamei) during iced storage. Food Chemistry, 116, 323-331.
Nirmal, N. P. & Benjakul, S. (2009b). Melanosis and quality changes of Pacific white shrimp (Litopenaeus vannamei) treated with catechin during iced storage. Journal of Agricultural and Food Chemistry, 57, 3578-3586.
Nirmal, N. P. & Benjakul, S. (2010). Effect of catechin and ferulic acid on melanosis and quality of Pacific white shrimp subjected to prior freeze-thawing during refrigerated storage. Food Control, 21, 1263-1271.
Nirmal, N. P. & Benjakul, S. (2011). Inhibition of melanosis formation in Pacific white shrimp by the extract of lead (Leucaena leucocephala) seed. Food Chemistry, 128, 427-432.
Oyaizu, M. (1986). Studies on products of browning reaction. The Japanese Journal of Nutrition and Dietetics, 44, 307-315.
Pardio, V. T., Waliszewski, K. N. & Zuñiga, P. (2011). Biochemical, microbiological and sensory changes in shrimp (Panaeus aztecus) dipped in different solutions using facecentred central composite design. International Journal of Food Science & Technology, 46, 305-314.
Park, H., Hung, Y. C. & Chung, D. (2004). Effects of chlorine and pH on efficacy of electrolyzed water for inactivating Escherichia coli O157: H7 and Listeria monocytogenes. International Journal of Food Microbiology, 91, 13-18.
Perez Farfante, I. S. A. B. E. L. & Kensley, B. (1997). Penaeoid and sergestoid shrimps and prawns of the world. Keys and diagnoses for the families and genera: Editions du Museum national d'Histoire naturelle, 175, 235.
Pomerantz, S. H. & Ances, I. G. (1975). Tyrosinase activity in human skin. Influence of race and age in newborns. The Journal of Clinical Investigation, 55, 1127-1131.
Prabuseenivasan, S., Jayakumar, M. & Ignacimuthu, S. (2006). In vitro antibacterial activity of some plant essential oils. BMC Complementary and Alternative Medicine, 6, 39.
Pranoto, Y., Salokhe, V. M. & Rakshit, S. K. (2005). Physical and antibacte rial properties of alginate-based edible film incorporated with garlic oil. Food Research International, 38, 267-272.
Ruberto, G. & Baratta, M. T. (2000). Antioxidant activity of selected essential oil components in two lipid model systems. Food Chemistry, 69, 167-174.
Shamshad, S. I., Riaz, M., Zuberi, R. & Qadri, R. B. (1990). Shelf life of shrimp (Penaeus merguiensis) stored at different temperatures. Journal of Food Science, 55, 1201-1205.
Shi, J., Lei, Y., Shen, H., Hong, H., Yu, X., Zhu, B. & Luo, Y. (2019). Effect of glazing and rosemary (Rosmarinus officinalis) extract on preservation of mud shrimp (Solenocera melantho) during frozen storage. Food Chemistry, 272, 604-612.
Shimada, K., Fujikawa, K., Yahara, K. & Nakamura, T. (1992). Antioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsion. Journal of Agricultural and Food Chemistry, 40, 945-948.
Sundararajan, S., Prudente, A., Bankston, J. D., King, J. M., Wilson, P. & Sathivel, S. (2011). Evaluation of green tea extract as a glazing material for shrimp frozen by cryogenic freezing. Journal of Food Science, 76, E511-E518.
Taoukis, P. S., Labuza, T. P., Lillemo, J. H. & Lin, S. W. (1990). Inhibition of shrimp melanosis (black spot) by ficin. LWT - Food science technology, 23, 52-54.
Tatsumi, Y., Umimoto, K., Kumayama, Y. & Jokei, K. (2007). Effect of long-term storage on bactericidal activity of strong acidic electrolyzed water. In World Congress on Medical Physics and Biomedical Engineering 2006, p 3733-3736.
Taylor, S. L., Higley, N. A. & Bush, R. K. (1986). Sulfites in foods: uses, analytical methods, residues, fate, exposure assessment, metabolism, toxicity, and hypersensitivity. In Advances in Food Research, 30, 1-76.
Thepnuan, R., Benjakul, S. & Visessanguan, W. (2008). Effect of pyrophosphate and 4-hexylresorcinol pretreatment on quality of refrigerated white shrimp (Litopenaeus vannamei) kept under modified atmosphere packaging. Journal of Food Science, 73, S124-S133.
Vareltzis, K., Koufidis, D., Gavriilidou, E., Papavergou, E. & Vasiliadou, S. (1997). Effectiveness of a natural Rosemary (Rosmarinus officinalis) extract on the stability of filleted and minced fish during frozen storage. Zeitschrift für Lebensmitteluntersuchung und-Forschung A, 205, 93-96.
Varlik, C., Baygar, T., Özden, Ö., Erkan, N. & Mol, S. (2000). Sensory evaluation and determination of some physical and chemical characteristics of shrimp during gold storage. Turkish Journal of Veterinary and Animal Sciences, 24, 181-186.
Venkitanarayanan, K. S., Ezeike, G. O., Hung, Y. C. & Doyle, M. P. (1999). Efficacy of electrolyzed oxidizing water for inactivating Escherichia coli O157: H7, Salmonella enteritidis, and Listeria monocytogenes. In Appied and Environmental Microbiology, 65, 4276-4279.
Vital, A. C. P., Guerrero, A., de Oliveira Monteschio, J., Valero, M. V., Carvalho, C. B., de Abreu Filho, B. A., Madrona, G. S. & do Prado, I. N. (2016). Effect of edible and active coating (with rosemary and oregano essential oils) on beef characteristics and consumer acceptability. PloS one, 11, e0160535.
Vorobjeva, N. V., Vorobjeva, L. I. & Khodjaev, E. Y. (2004). The bactericidal effects of electrolyzed oxidizing water on bacterial strains involved in hospital infections. Artificial Organs, 28, 590-592.
Wang, M., Wang, J. J., Sun, X. H., Pan, Y. J. & Zhao, Y. (2015). Preliminary mechanism of acidic electrolyzed water ice on improving the quality and safety of shrimp. Food Chemistry, 176, 333-341.
Wang, Q., Lei, J., Ma, J., Yuan, G. & Sun, H. (2018). Effect of chitosan-carvacrol coating on the quality of Pacific white shrimp during iced storage as affected by caprylic acid. International Journal of Biological Macromolecules, 106, 123-129.
Watabe, S., Kamal, M. & Hashimoto, K. (1991). Postmortem changes in ATP, creatine phosphate, and lactate in sardine muscle. Journal of Food Science, 56, 151-153.
Xie, J., Sun, X. H., Pan, Y. J. & Zhao, Y. (2012). Physicochemical properties and bactericidal activities of acidic electrolyzed water used or stored at different temperatures on shrimp. Food Research International, 47, 331-336.
Xiong, K., Liu, H. J. & Liu, R. (2010). Differences in fungicidal efficiency against Aspergillus flavus for neutralized and acidic electrolyzed oxidizing waters. International Journal of Food Microbiology, 137, 67-75.
Yanishlieva, N. V., Marinova, E. & Pokorný, J. (2006). Natural antioxidants from herbs and spices. European Journal of lipid science and Technology, 108, 776-793.
Yuan, G., Lv, H., Tang, W., Zhang, X. & Sun, H. (2016). Effect of chitosan coating combined with pomegranate peel extract on the quality of Pacific white shrimp during iced storage. Food Control, 59, 818-823.
Zamorano, J. P., Martínez-Álvarez, O., Montero, P. & del Carmen Gómez-Guillén, M. (2009). Characterisation and tissue distribution of polyphenol oxidase of deepwater pink shrimp (Parapenaeus longirostris). Food Chemistry, 112, 104-111.
Zhou, R., Liu, Y., Xie, J. & Wang, X. (2011). Effects of combined treatment of electrolysed water and chitosan on the quality attributes and myofibril degradation in farmed obscure puffer fish (Takifugu obscurus) during refrigerated storage. Food Chemistry, 129, 1660-1666.