Frozen and thawed cooked shell-on shrimp (Pandalus borealis) – effect of microbial and chemical changes on sensory and safe shelf-life

Frozen and thawed cooked shell-on shrimp (Pandalus borealis) – effect of microbial and chemical changes on sensory and safe shelf-life Hanne Aarslev Jensen 1 ,2 *, Karoline Broskov Skytthe 1 , Sebastian Herlev Güde 1 , Jonas Steenholdt Sparvath 1 , Sabrina Macé 3 , Niels Bøknæs 2 , Ole Mejlholm 2† and Paw Dalgaard 1 1 National Food Institute (DTU Food), Kgs Lyngby, Denmark, 2 Royal Greenland Seafood A/S, Svenstrup J, Denmark, 3 Ifremer, MASAE Microbiologie Aliment Santé Environnement, Nantes,...