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Changes in K Value, Microbiological and Sensory Acceptability of High Pressure Processed Indian White Prawn (Fenneropenaeus indicus)

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Title Changes in K Value, Microbiological and Sensory Acceptability of High Pressure Processed Indian White Prawn (Fenneropenaeus indicus)
Not Available
 
Creator Ginson,J.
Kamalakanth, C. K.
Bindu, J.
Venkateswarlu,R.
Das, S.
Chauhan,O.P.
Srinivasa Gopal, T. K.
 
Subject High pressure
White prawn
K value
Total viable count
Chill storage
Packaging
 
Description Not Available
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 °C for 5 min. Subsequently the treated samples were stored in ice 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. However, among the treatments 270 MPa was found to have better sensory acceptability.
Not Available
 
Date 2021-08-03T10:35:09Z
2021-08-03T10:35:09Z
2013
 
Type Research Paper
 
Identifier Ginson,J.,Kamalakanth,C.K.,Bindu,J.,Venkateswarlu,R.,Das, S., Chauhan,O.P. and Srinivasa Gopal,T.K. (2013) Changes in K value, microbiological and sensory acceptability of high pressure processed Indian white prawn (Fenneropenaeus indicus), Food & Bioproc. Technol, 6(5): 1175–1180.
1935-5130
http://krishi.icar.gov.in/jspui/handle/123456789/52702
 
Language English
 
Relation Not Available;
 
Publisher Springer