Review on Spoilage and Quality Indices of Prawns
Review on Spoilage and Quality Indices of Prawns
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Date
2021-10-25
Authors
J. Ginson
K. R., Remya Kumari
J. Bindu
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)
Abstract
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.
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Citation
Ginson, J., Remya Kumari, K. R., & Bindu, J. (2021). Review on Spoilage and Quality Indices of Prawns. Fishery Technology, 58(4).