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Chilled storage stability of spice marinated and high pressure processed Indian white prawns (Fenneropenaeus indicus)

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Title Chilled storage stability of spice marinated and high pressure processed Indian white prawns (Fenneropenaeus indicus)
Not Available
 
Creator Ginson Joseph
Kamalakanth,C.K.
Remya Kumari, K. R.
Bindu, J.
Asha, K. K.
 
Subject Chilled storage
EVOH pouches
high pressure processing
marinated prawns
 
Description Not Available
Chilled storage stability of marinated and high pressure treated peeled and undeveined Indian white prawns (Fenneropenaeus indicus) were studied. The prawns were marinated with condiments viz. chilli powder, salt and turmeric, and - vacuum packed in ethylene-vinyl alcohol copolymer pouches. Marinated unpressurized prawn samples were kept as control. The products were stored at 2 ± 1°C for evaluating - shelf life by analysing biochemical, microbiological and organoleptic parameters. Pressurization significantly altered the quality indices such as pH, total volatile basic nitrogen, free fatty acid, thiobarbituric acid, total plate count and overall acceptability of samples. The control and 200  MPa treated sample were rejected on 20th and 25th day of storage respectively, whereas 250 and 300  MPa treated samples achieved a shelf life of 35 days. Among the samples, the prawns treated at 250  MPa were found to be organoleptically superior with respect to its biochemical and microbiological quality parameters.
Not Available
 
Date 2021-12-17T07:48:22Z
2021-12-17T07:48:22Z
2021-07-31
 
Type Research Paper
 
Identifier Ginson Joseph, Kamalakanth, C. K., Remya Kumari, K. R., Bindu, J. and Asha, K. K. (2021) Chilled storage stability of spice marinated and high pressure processed Indian white prawns (Fenneropenaeus indicus). High Press. Res. 41(3): 341-351.
0895-7959
http://krishi.icar.gov.in/jspui/handle/123456789/68241
 
Language English
 
Relation Not Available;
 
Publisher Taylor and Francis