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/123456789/14670| Title: | Effect of Different Processing Methods on the Texture of Black Tiger (Penaeus monodon) and Pacific White Shrimp (Litopenaeus vannamei) |
| Other Titles: | Not Available |
| Authors: | Murthy, L.N. Jesmi, D. Madhusudana Rao, B. Phadke, G.G. Prasad, M.M. Ravishankar, C.N. |
| ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
| Author's Affiliated institute: | ICAR::Central Institute of Fisheries Technology Mumbai Research Centre of Central Institute of Fisheries Technology Visakhapatnam Research Centre of Central Institute of Fisheries Technology |
| Published/ Complete Date: | 2016-07-27 |
| Project Code: | Not Available |
| Keywords: | Penaeus monodon Litopenaeus vannamei textural properties processing techniques |
| Publisher: | Society of Fisheries Technologists(India) |
| Citation: | Murthy, L.N., Jesmi, D., Madhusudana Rao, B., Phadke, G.G., Prasad, M.M. and Ravishankar, C.N. (2016) – Effect of different processing methods on the texture of Black tiger (Penaeus monodon) and Pacifc white shrimp (Litopenaeus vannamei), Fish. Technol., 53(3): 205-210. |
| Series/Report no.: | Not Available; |
| Abstract/Description: | Shrimp is one of the most popular seafood around the world. Sensory characteristics, especially textural parameters are major concerns of consumers for fish and shellfish. For this reason, it is important to measure the effect of the processing methods on texture. This study reports the effect of various processing methods on the instrumental texture profile of pacific white shrimp (Litopenaeus vannamei) and black tiger shrimp (Penaeus monodon). Hardness 1 of L. vannamei decreased during blanching, cooking and steaming whereas in P. monodon the reverse was true. Similar to hardness 1, in cooked L. vannamei hardness 2 value decreased but it increased in cooked P. monodon. Increase in chewiness in P. monodon was observed during cooking and blanching but in L. vannamei, chewiness decreased during cooking and blanching but increased during microwave cooking. Variation in textural parameters was observed with different processing methods and different shrimp species. |
| Description: | Not Available |
| ISSN: | 0015-3001 |
| Type(s) of content: | Research Paper |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Fishery Technology |
| NAAS Rating: | 5.82 |
| Volume No.: | 53(3) |
| Page Number: | 205-210 |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | Not Available |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/14670 |
| Appears in Collections: | FS-CIFT-Publication |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Effect of different processing methods.pdf | 142.02 kB | Adobe PDF | View/Open |
Items in KRISHI are protected by copyright, with all rights reserved, unless otherwise indicated.