Evaluation Of Chemical Tests For The Quality Of Prawns
Evaluation Of Chemical Tests For The Quality Of Prawns
Date
1965
Authors
Shaikhmahamud, F.
Magar, N.G.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India) Cochin
Abstract
The object of this study was to determine the value of physical, bacteriological and chemical tests used to find out and compare the indices of quality of prawns stored at 0°C and at 18°C. pH value, nature of drip, the total bacterial count, presence or absence of tryptophan, trimethylamine content, glycogen, lactic acid, vitamins such as thiamin, riboflavin and niacin were estimated periodically to evaluate the quality of prawns stored at 0°C, whereas in addition to organoleptic changes, pH, bacterial count, nature of growth in peptone water, soluble protein in salt solution and loss of moisture, glycogen, lactic acid, and changes in vitamin B contents were noted periodically for prawns stored at -l8°C. Riboflavin and niacin were not affected appreciably but the retention of thiamin in prawns was very low.
Description
Keywords
Quality Of Prawns, Evaluation Of Chemical Tests, physical tests, bacteriological tests, Glycogen, Trimethylamine content
Citation
Fishery Technology 2(1):102-108