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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 |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Review on Spoilage and Quality Indices of Prawns.pdf | 199.98 kB | Adobe PDF | View/Open |
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