Evaluation Of Chemical Tests For The Quality Of Prawns

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dc.contributor.authorShaikhmahamud, F.
dc.contributor.authorMagar, N.G.
dc.date.accessioned2022-03-17T07:36:20Z
dc.date.available2022-03-17T07:36:20Z
dc.date.issued1965
dc.description.abstractThe 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.en_US
dc.identifier.citationFishery Technology 2(1):102-108en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/5936
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India) Cochinen_US
dc.subjectQuality Of Prawnsen_US
dc.subjectEvaluation Of Chemical Testsen_US
dc.subjectphysical testsen_US
dc.subjectbacteriological testsen_US
dc.subjectGlycogenen_US
dc.subjectTrimethylamine contenten_US
dc.titleEvaluation Of Chemical Tests For The Quality Of Prawnsen_US
dc.typeArticleen_US
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