Preparation of Edible Powder from Jawla (Acetes sp.) Prawns
Preparation of Edible Powder from Jawla (Acetes sp.) Prawns
Date
1980
Authors
RANADE, A. M
MULBAGAL, A. N
MAHAJAN, S. N
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India) Cochin
Abstract
Four methods were employed for the
preparation of prawn powder in this study.In the first method fresh jawla prawns were
thoroughly washed with potable water to
remove slime and dirt and were spread in
thin layers on shelves of a hot oven at
40°C. After 24-28 h drying, prawns were
pulverized to a fine powder in a table
mill and sieved using a sieve of 3600
meshes/sq. inch; moisture, protein, fat,ash and bacterial load of the powder
were determined. In the second method,
prawns were washed and oven dried at
60°C for 8-10 h, pulverized to a fine powder
and studied as described above. In the
third method the washed jawla prawns
were beheaded, washed again and oven
dried at 40°C for 24-28 h and powdered.
In the fourth method the sun dried prawns
procured from the market were dried for
4-6 h in oven at 40°C and used.
Description
Keywords
Preparation, Edible Powder,Jawla (Acetes sp.), Prawns
Citation
Fishery Tech 17(2):127-128