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708y]i9h-p/i-Evaluation of quality and safety aspect of chilled prawn (<i>Macrobrachium rosenbergii</i>) during storage at -20<sup>0</sup>C

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Title 708y]i9h-p/i-Evaluation of quality and safety aspect of chilled prawn (Macrobrachium rosenbergii) during storage at -200C
 
Creator Mansur, M. A.
Chakraborty, S. C.
Azam, A. K. M. Shafiul
Rahaman, A. K. M. Fazlur
Rahman, Shafiqur
 
Subject Quality
Safety
Macrobrachium rosenbergii
Chilling
Storage
 
Description 1188-1194
Quality and safety aspect of chilled prawn (Macrobrachium rosenbergii) and changes there of during storage at -200C for 12 weeks was studied in a series of laboratory experiments. Quality was evaluated by examining organoleptic characteristics and biochemical composition. Safety aspect was evaluated by the detection of heavy metal (Cd, Cu), quantitative bacteriological analysis. Sensory quality evaluation showed that prawn remained in acceptable condition until 8 weeks of storage at -200C. Protein content of chilled prawn was 33.11% and after 8 weeks of storage at -200C it decreased to 25.41%. Moisture content of chilled prawn was 61.8% which was increased to 70.52% at 8 weeks of storage. Lipid content of chilled prawn was 2.27% and after 8 weeks of storage at -200C lipid content was 1.52%. Ash content of chilled prawn was 2.13% which was decreased to 1.43% after 8 weeks of storage at -200C. Heavy metal Cd and Cu concentration was 0.017 µg/g and 0.051 µg/g respectively and was within the consumable limit of World Health Organisation. TVBN of chilled prawn was 20.90 mg/100g which was increased to 26.32 mg/100g after 8 weeks of storage at -200C. APC of chilled prawn was 4.32 x 105 cfu/g which changed to 6.73 x 103 cfu/g after 8 weeks of storage at -200C. The present study revealed that the ice chilled prawn remain in acceptable condition for 8 weeks of storage at -200C.
 
Date 2016-08-19T05:52:19Z
2016-08-19T05:52:19Z
2016-09
 
Type Article
 
Identifier 0975-1033 (Online); 0379-5136 (Print)
http://nopr.niscair.res.in/handle/123456789/35196
 
Language en_US
 
Rights CC Attribution-Noncommercial-No Derivative Works 2.5 India
 
Publisher NISCAIR-CSIR, India
 
Source IJMS Vol.45(09) [September 2016]