Preparation of Edible Powder from Jawla (Acetes sp.) Prawns

dc.contributor.author	RANADE, A. M
dc.contributor.author	MULBAGAL, A. N
dc.contributor.author	MAHAJAN, S. N
dc.date.accessioned	2022-02-18T04:07:11Z
dc.date.available	2022-02-18T04:07:11Z
dc.date.issued	1980
dc.description.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.	en_US
dc.identifier.citation	Fishery Tech 17(2):127-128	en_US
dc.identifier.uri	http://drs.cift.res.in/handle/123456789/5799
dc.language.iso	en	en_US
dc.publisher	Society of Fisheries Technologists (India) Cochin	en_US
dc.subject	Preparation, Edible Powder,Jawla (Acetes sp.), Prawns	en_US
dc.title	Preparation of Edible Powder from Jawla (Acetes sp.) Prawns	en_US
dc.type	Article	en_US

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