Quality Assurance & Management

Permanent URI for this community

http://localhost:4000/handle/123456789/52

Browse

Browsing Quality Assurance & Management by Subject "acidity"

Now showing 1 - 1 of 1
  • Item
    Factors controlling drained weight in canned prawn
    (Society of fisheries Technologists (India), Cochin, 1969) Varma, P.R.G.; Choudhury, D.R.; Pillai, V.K.
    The paper gives an account of factors controlling the drained weight in canned prawn.The most important among them are concentration of brine used for blanching and blanching time which are found to be fixed and specific for different size of prawn irrespective of the quality of the material used. Other factors such as, acidity of brine used for filling the can, volume of brine, time of sterilization and time of cooling the blanched meat are also to some extent found responsible for fluctuations in drained weight.