Resumen de Acción de diferentes tratamientos culinarios sobre la detección cualitativa de conservadores en crustáceos comestibles

C. Gascón Muñoz, Agustin Ariño Moneva, C. Pérez Arquillué

• The influence of several different culinary processes on various preservative contents was investigated. 56 samples of shrimp (Parapenaeus longirostris, Lucas, 1846) fortified with 6 preservatives were analysed by TLC (thin-layer chromatography) followed by exposure to UV light.

  We have observed that cooking and freezing modify the Rf values of some preservatives.

  No preservatives were detected in the original samples.