KRISHI
ICAR RESEARCH DATA REPOSITORY FOR KNOWLEDGE MANAGEMENT
(An Institutional Publication and Data Inventory Repository)
"Not Available": Please do not remove the default option "Not Available" for the fields where metadata information is not available
"1001-01-01": Date not available or not applicable for filling metadata infromation
"1001-01-01": Date not available or not applicable for filling metadata infromation
Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/1420
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Jeyakumari A. | en_US |
dc.contributor.author | Remya, S. | en_US |
dc.contributor.author | Jesmi debbarma | en_US |
dc.contributor.author | Ravishankar, C.N | en_US |
dc.contributor.author | Zynudheen A.A | en_US |
dc.contributor.author | George Ninan | en_US |
dc.contributor.author | Venkateshwarlu Ronda | en_US |
dc.contributor.author | Lalitha K.V | en_US |
dc.date.accessioned | 2017-01-14T14:05:56Z | - |
dc.date.available | 2017-01-14T14:05:56Z | - |
dc.date.issued | 2015-12-01 | - |
dc.identifier.citation | Journal of food processing and preservation, 39(6), 2878-2885, 2015 | en_US |
dc.identifier.issn | 1745-4549 | - |
dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/1420 | - |
dc.description | Not Available | en_US |
dc.description.abstract | The effect of delayed icing on the quality of Litopenaeus vannamei was assessed by chemical, microbiological and sensory evaluation. Shrimps were divided into three lots. One lot was immediately iced and the other two lots were subjected to delayed icing after keeping in ambient conditions (30 ± 2C) for 2 and 4 h, respectively. White shrimp had a moisture content of 77.21%, protein 18.80%, ash 1.47% and fat 1.30% on wet weight basis. Total volatile basic nitrogen, trimethylamine, thiobarbituric acid and K value showed increasing trend during chilled storage. It was observed that there is a significant (P < 0.05) decrease in the hardness of shrimp meat during storage. Sensory evaluation indicated that the shelf life of white shrimp iced immediately after catch and 2 h delayed iced was approximately 9 days, whereas 4 h delayed iced sample had shortened shelf life of 6 days. | en_US |
dc.description.sponsorship | Not Available | en_US |
dc.language.iso | English | en_US |
dc.publisher | Wiley Periodicals, Inc | en_US |
dc.relation.ispartofseries | Not Available; | - |
dc.subject | Not Available | en_US |
dc.title | Effect of delayed icing on the quality of white shrimp (Litopenaeus vannamei) during chilled storage | en_US |
dc.title.alternative | Not Available | en_US |
dc.type | Research Paper | en_US |
dc.publication.projectcode | Not Available | en_US |
dc.publication.journalname | Journal of Food Processing and Preservation | en_US |
dc.publication.volumeno | 39(6) | en_US |
dc.publication.pagenumber | 2878-2885 | en_US |
dc.publication.divisionUnit | Fish Processing Division | en_US |
dc.publication.sourceUrl | doi:10.1111/jfpp.12539 | en_US |
dc.publication.naasrating | 7.41 | en_US |
Appears in Collections: | FS-CIFT-Publication |
Files in This Item:
There are no files associated with this item.
Items in KRISHI are protected by copyright, with all rights reserved, unless otherwise indicated.