Studies on technological problems associated with the processing of cooked frozen prawns I. Pre-process storage conditions of the raw material with relation to quality
Studies on technological problems associated with the processing of cooked frozen prawns I. Pre-process storage conditions of the raw material with relation to quality
Date
1969
Authors
Iyer, T. S. G.
Chaudhuri, D. R.
Pillai, V. K.
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Abstract
The chemical and organoleptic properties of prawn held in
ice for different days prior to cooking and the changes after freezing
and. subsequent storage were studied with three different species of
prawn viz. Metapenaeus monoceros, Metapenaeus dobsoni and
Parapeneopsis stylifera. The optimum period for which the prawn
can be kept under ideal conditions of icing prior to cooking has been
worked out.
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Citation
Fish Technol.6(1):42-48