Peer Reviewed Journal Articles (National) (QAM)

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Studies on blackening of canned prawn I - Incluence of copper and iron on product blackening
(1969) Nandakumaran, M.; Chaudhuri, D. R.; Pillai, V. K.
A linear relationship was observed between the copper content and intensity of blackening in commercially canned prawn meat. Average copper and iron contents of unblackened canned prawn meat were 9.6 and 32.5 ppm on dry weight basis respectively. ln the blackened product copper content ranged from 15.8 to 63.9 ppm and iron content between 43.7 and 71.45 ppm depending on the intensity of blackening. But incorporation of copper in the above raege to experimental cans produced blackening while iron upto 250 ppm did not impart any blackening under standard conditions of canning.
Studies on technological problems associated with the processing of cooked frozen prawns I. Pre-process storage conditions of the raw material with relation to quality
(1969) Iyer, T. S. G.; Chaudhuri, D. R.; Pillai, V. K.
The chemical and organoleptic properties of prawn held in ice for different days prior to cooking and the changes after freezing and. subsequent storage were studied with three different species of prawn viz. Metapenaeus monoceros, Metapenaeus dobsoni and Parapeneopsis stylifera. The optimum period for which the prawn can be kept under ideal conditions of icing prior to cooking has been worked out.