Abstract:
Chilled storage characteristics of farmed
Macrobrachium rosenbergii are discussed. Fresh whole samples
could be kept in iced storage in
acceptible condition for a period of 12 days. The
prime quality of the prawns was retained for a period
of 6 days. TVBN values showed an increase from
11.2 mg % to 28mg % by12 days of iced storage. The
bacterial load was is the order 104 to 106 cfu g-1 throughout the chilled storage. Sensory evaluation of
the whole prawns and cooked meat was also carried
out. Nucleotide degradation in chilled storage was
studied. Hypoxanthine levels increased significantly
after six days of iced storage. The utility of K value as
an indicator of freshness in the chilled storage of M.
rosenbergii was also investigated.
