Improvement in quality and shelf-life of whole dried prawns
Improvement in quality and shelf-life of whole dried prawns
Date
1988
Authors
Joseph, A.C.
Balachandran, K.K.
Prabhu, P.V.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologis(India)
Abstract
A simple and effective method is suggested to improve the quality and shelflife of
commercial whole dried thelly prawns (Metapenaeus dobsoni). Treatment of whole
prawns in 10 % brine containing 0.1% citric acid for 20 min followed by drying in sun
yield a product having good physical, chemical and organoleptic characteristics.
Retardation of fungal incidence, reduction in total volatile nitrogen (TV N) and improvement in flavour are some of the advantages of the treatment. The treated product
has a shelflife around 30 weeks compared to 20 weeks for untreated control and 7 weeks for commercial sample.
Description
Keywords
Citation
Fish Technol.25(2): 117-119