Chilled storage stability of spice marinated and high pressure processed Indian white prawns (Fenneropenaeus indicus)

Abstract

Chilled storage stability of marinated and high pressure treated peeled and undeveined fresh prawns were evaluated. The prawns were marinated with condiments viz. chilli powder, salt and turmeric and then vacuum packed in EVOH pouches and subjected to high pressure treatment of 200, 250 and 300 MPa for 5 min. Marinated unpressurized prawn samples were kept as control. The products were subsequently stored at 2 plus or minus 1degree celsius for evaluating the shelf life and analysed periodically for biochemical, microbiological and organoleptic parameters. High pressure treatment significantly altered the quality indices such as pH, TVB-N, FFA, TBA, TPC and overall acceptability of the samples. The control and 200 MPa treated sample were rejected on 20th and 25th day of storage respectively, whereas 250 MPa and 300 MPa treated samples achieved a shelf life of 35 days during chilled storage. Among the samples, the samples treated at 250 MPa were found to be organoleptically superior and also with respect to its biochemical and microbiological quality parameters.