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| Field | Value |
| Title | Changes in K value, microbiological and sensory acceptability of high pressure processed indian white prawn (fenneropenaeus indicus) |
| Names |
Ginson, J.
kamalakanth, C.K. Bindu, J. Venkateswarlu, R. Das, S. Chauhan, O.P. Gopal, T.K.S. |
| Date Issued | 2013 (iso8601) |
| Abstract | Indian white prawns headless and with shell on were vacuum packed in ethylene-vinyl alcohol pouches and subjected to high pressure treatment of 100, 270, 435 and 600 MPa at 25 ADGC for 5 min. Subsequently the treated samples were stored in ice (2?A-?1 ADGC) along with control. The samples were periodically analysed to study the changes in total viable count, total Enterobacteriaceae count, K value and overall acceptability. Total viable count, total Enterobacteriaceae count and K value reduced proportionately with increasing high pressure treatment. However, K value and total viable count showed an increasing trend during chill storage whereas total Enterobacteriaceae decreased. No significant difference in K value was observed between control and 100 MPa, while higher pressure treated samples showed a significant difference (P? |
| Genre | Article |
| Topic | High pressure |
| Identifier | Food and Bioprocess Technology 2013: 6(5), 1175-1180 |