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Please use this identifier to cite or link to this item: http://krishi.icar.gov.in/jspui/handle/123456789/68496
Title: Review on Spoilage and Quality Indices of Prawns
Other Titles: Not Available
Authors: Ginson, J.
Remyakumari, K. R.
Bindu, J.
ICAR Data Use Licennce: http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf
Author's Affiliated institute: School of Industrial Fisheries, Cochin University of Science and Technology, Fine Arts Avenue, Cochin, Kerala, India
National Institute of Fisheries Post Harvest Technology and Training, Foreshore Road, Cochin, Kerala, India
ICAR::Central Institute of Fisheries Technology
Published/ Complete Date: 2021-10
Project Code: Not Available
Keywords: Prawn
trimethylamine
total volatile base nitrogen
K-value
indole
Publisher: Society of Fisheries Technologists (India)
Citation: Ginson, J., Remya Kumari, K. R. and Bindu, J (2021) Review on Spoilage and Quality Indices of Prawns. Fish. Techol. 58 (4): 191-202.
Series/Report no.: Not Available;
Abstract/Description: Prawns are a highly nutritious and most traded seafood commodity that contains a commendable quantity of easily digestible protein, minerals, vitamins and low saturated fats, especially omega- 3 fatty acids. Nevertheless, high water content, pH, natural autolytic enzymes, free amino acids and microbes in prawns make it vulnerable to rapid spoilage, consequently affect the shelf-life. Knowhow regarding the spoilage patterns of prawns would aid to adopt suitable processing technology to overcome this menace. The freshness or spoilage pattern of the prawns could be scientifically demonstrated by assessing the physicochemical and microbiological quality indices. The main intention behind this article was to demonstrate a comprehend review for the post mortem changes of prawn and associated physicochemical quality indices ie., pH, trimethylamine (TMA), total volatile base nitrogen (TVB-N), K-value, indole, thiobarbituric acid (TBA), free fatty acids (FFA), black spot formation, hardness, colour, organoleptic properties and bacterial flora during storage.
Description: Not Available
ISSN: 0015-3001
Type(s) of content: Research Paper
Sponsors: Not Available
Language: English
Name of Journal: Fishery Technology
Journal Type: National Journal
NAAS Rating: 5.82
Impact Factor: 0
Volume No.: 58 (4)
Page Number: 191-202
Name of the Division/Regional Station: Not Available
Source, DOI or any other URL: Not Available
URI: http://krishi.icar.gov.in/jspui/handle/123456789/68496
Appears in Collections:FS-CIFT-Publication

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