Abstract
Additives are the substances that are added in food to enhance/improve its freshness, appearance, color, flavor, texture, and test. The chapter includes the topics of food additives, categories of additives, uses of food additives, types of additives (organic and inorganic), numbers or E-numbering system, their active substances, EU approved additives, soaking gain, soaking method, additives in value-added products, etc. The chapter also helps to know the calculation of soaking gain (%) of different types of shrimp products with related exercise.
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Reference
Kingwascharapong P, Benjakul S (2016) Effect of strong alkaline solutions on yield and characteristics of Pacific white shrimp (Litopenaeus vannamei). Int Food Res J 23(3):1136–1144
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Hannan, M.A., Habib, K.A., Shahabuddin, A.M., Haque, M.A., Munir, M.B. (2022). Food Additives and Soaking. In: Post-Harvest Processing, Packaging and Inspection of Frozen Shrimp: A Practical Guide. Springer, Singapore. https://doi.org/10.1007/978-981-19-1566-6_4
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DOI: https://doi.org/10.1007/978-981-19-1566-6_4
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Publisher Name: Springer, Singapore
Print ISBN: 978-981-19-1565-9
Online ISBN: 978-981-19-1566-6
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