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Comparative evaluation of patties prepared from Pacific white shrimp (Litopenaeus vannamei) grown in inland saline water and brackish water regimes during frozen storage.

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Title Comparative evaluation of patties prepared from Pacific white shrimp (Litopenaeus vannamei) grown in inland saline water and brackish water regimes during frozen storage.
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Creator Affarin TDM, Xavier KMA, Nayak BB, Harikrishna V, Krishna G, Balange AK
 
Subject Inland Saline Water, Shrimp Patties, quality, Frozen Storage
 
Description Not Available
In this study, an attempt has been made to develop shrimp patties from inland saline water reared vannamei (ISRV) and compare its quality with that from brackish water reared vannamei (BWRV) under storage conditions at −18°C for 4 months. The patties prepared from ISRV had tantamount protein (21.69%), high ash (1.62%) and low fat (0.31%) content as compared with BWRV patties, which had protein, ash and fat content as 22.45%, 1.52% and 0.43% respectively. No significant difference was observed in sensory scores of the patties. Trimethylamine, total volatile base nitrogen, total viable bacterial count and staphylococcal count were significantly increasing during storage and are within the acceptable limits. Peroxide value and TBARS increased during storage and slightly higher values observed in ISRV. This study concluded that overall quality and shelf life of patties prepared from ISRV was comparable with BWRV and there is no significant effect observed under frozen conditions.
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Date 2022-06-20T04:45:27Z
2022-06-20T04:45:27Z
2021-07-01
 
Type Research Paper
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/73047
 
Language English
 
Relation Not Available;
 
Publisher Taylor & Francis