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Review on Spoilage and Quality Indices of Prawns

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Title Review on Spoilage and Quality Indices of Prawns
Not Available
 
Creator Ginson, J.
Remyakumari, K. R.
Bindu, J.
 
Subject Prawn
trimethylamine
total volatile base nitrogen
K-value
indole
 
Description Not Available
Prawns are a highly nutritious and most traded
seafood commodity that contains a commendable
quantity of easily digestible protein, minerals,
vitamins and low saturated fats, especially omega-
3 fatty acids. Nevertheless, high water content, pH,
natural autolytic enzymes, free amino acids and
microbes in prawns make it vulnerable to rapid
spoilage, consequently affect the shelf-life. Knowhow regarding the spoilage patterns of prawns
would aid to adopt suitable processing technology
to overcome this menace. The freshness or spoilage
pattern of the prawns could be scientifically
demonstrated by assessing the physicochemical and
microbiological quality indices. The main intention
behind this article was to demonstrate a comprehend review for the post mortem changes of prawn
and associated physicochemical quality indices ie.,
pH, trimethylamine (TMA), total volatile base
nitrogen (TVB-N), K-value, indole, thiobarbituric
acid (TBA), free fatty acids (FFA), black spot
formation, hardness, colour, organoleptic properties
and bacterial flora during storage.
Not Available
 
Date 2022-01-05T04:21:32Z
2022-01-05T04:21:32Z
2021-10
 
Type Research Paper
 
Identifier Ginson, J., Remya Kumari, K. R. and Bindu, J (2021) Review on Spoilage and Quality Indices of Prawns. Fish. Techol. 58 (4): 191-202.
0015-3001
http://krishi.icar.gov.in/jspui/handle/123456789/68496
 
Language English
 
Relation Not Available;
 
Publisher Society of Fisheries Technologists (India)