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 |
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Creator |
Ginson,J.
Kamalakanth, C. K. Bindu, J. Venkateswarlu,R. Das, S. Chauhan,O.P. Srinivasa Gopal, T. K. |
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Subject |
High pressure
White prawn K value Total viable count Chill storage Packaging |
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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 |
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Date |
2021-08-03T10:35:09Z
2021-08-03T10:35:09Z 2013 |
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Type |
Research Paper
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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 |
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Language |
English
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Relation |
Not Available;
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Publisher |
Springer
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