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| Field | Value |
| Title | Effect of liquid nitrogen freezing and subsequent storage on survival of Staphylococcus aureus and Streptococcus pyogenes in treated prawn meat |
| Names |
Chakrabarti, R.
Choudhury, D.R. |
| Date Issued | 1988 (iso8601) |
| Abstract | Prawn meat treated with Streptococcus pyogenes B-49-2 culture and Staphylococcus aureus ATCC-12598- culture were frozen in conventional plate freezer at -40 °C and by spray type liquid nitrogen freezer . The frozen products were stored at -18 °C. Streptococcus pyogenes B-49-2 showed low sensitivity to cold injury during freezing and frozen storage . Staphylococcus aureus ATCC-12598 survived during the entire storage period of 240 days . Total bacterial count of untreated prawn meat was found to be always lesser in liquid nitrogen frozen products than that in plate frozen products . |
| Genre | Article |
| Topic | Prawn meat |
| Identifier | Fishery Technology 1988: 25(1), 61-63 |