Record Details


Field	Value

Title	Water imbibition and thawing loses from frozen prawn meat

Names	Cyriac Mathen Francis Thomas
Date Issued	1987 (iso8601)
Abstract	Prawn meat which was never in contact with ice or water prior to freezing was frozen at -30°C and was studied upto six months of storage at -23 °c for thawing losses and cooked characteristics of the thawed material. Thawing loss was nil in unwashed samples after three days of storage and it gradually increased to 6.6 % after 6 months compared to 6.0 and 18.2 % in the washed samples during the same periods. It is inferred that the high thawing losses observed in commercial frozen prawn meat immediately after freezing may be mainly an after effect of the water imbibed during the prefreezing stages. During frozen storage, the changes in texture observed by sensory methods on the cooked product were more in the washed sample indicating that the imbibed water or constituents washed out of the tissue play an important role in textural changes in prawn meat during frozen storage.
Genre	Article
Identifier	Fish Technol.24(1): 54-56

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