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Title Shelf Life of High Pressure Treated Indian White Prawn (Fenneropenaeus indicus) During Chilled Storage
 
Names Ginson, J.
Kamalakanth, C.K.
Bindu, J.
Gopal, T.K.S.
Date Issued 2016 (iso8601)
Abstract Indian white prawn (Fenneropenaeus indicus) was
vacuum packed in ethylene vinyl alcohol (EVOH)
pouches and subjected to high pressure (HP)
treatment of 250 MPa for 6 min at a ramp rate of
400 MPa min-1. Treated sample was stored in ice
(2±1°C) along with untreated (control) sample to
evaluate the changes in physicochemical parameters,
mesophilic count and shelf life. Lightness (L*
value) and yellowness (b*) value increased; whereas,
redness decreased after pressure treatment. Significant
increase of pH, hardness, FFA and TBA of
prawn was noticed immediately after HP-treatment;
however, TMA, TVB-N, K-value, relative activity of
PPO and mesophilic count were reduced (p<0.05).
During storage, hardness, pH, TMA, TVB-N, FFA,
TBA values and mesophilic count increased; whereas,
K-value and PPO were reduced in HP-treated
sample (p<0.05). Tensile strength, elongation at
break, oxygen transmission rate (OTR), carbon
dioxide transmission rate (CO2-TR), water vapour
transmission rate (WVTR), water extractives, nheptane
of EVOH packing material have showed
marginal changes after HP-treatment. Based on
overall acceptability, control sample and HP-treated
sample revealed a shelf life of 9 and 21 days,
respectively during chilled storage.
Genre Article
Topic High pressure treatment
Identifier Fiishery Technology 2016:53(1), 37-47