Quality Changes of White Shrimp (Litopenaeus vannamei) Treated with Potassium Sorbate and Sodium Metabisulphite: A Comparative Study

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dc.contributor.authorJeyakumari, A.
dc.contributor.authorDebbarma, Jesmi
dc.contributor.authorRemya, S.
dc.contributor.authorRavishankar, C.N.
dc.contributor.authorZynudheen, A.A.
dc.contributor.authorNinan, George
dc.contributor.authorLalitha, K.V.
dc.date.accessioned2021-03-05T06:05:34Z
dc.date.available2021-03-05T06:05:34Z
dc.date.issued2019
dc.description.abstractThe present study evaluated the quality changes of potassium sorbate (PS- 1.5%), sodium metasulphite (SMB-1.25%) dip treated white shrimps (Litopenaeus vannamei) stored under ice. White shrimp had a protein content of 18.8%. Fatty acid composition of shrimp meat revealed that, white shrimp had higher polyunsaturated fatty acids (PUFA) content (44.73%) followed by saturated fatty acids (35.45%) and monounsaturated fatty acids (19.65%). Biochemical quality indices such as pH, total volatile base, trimethylamine content and thiobarbituric acid value showed an increased trend during storage. The texture profile analysis showed decreased trend in hardness of shrimp meat during storage. Sensory analysis showed that PS and SMB treated sample had higher score for overall acceptability than control. Microbial analysis revealed that quality of white shrimps under ice storage had a shelf life up to 9, 12, 15days, respectively for control, SMB and PS treated samplesen_US
dc.identifier.citationInt.J.Curr.Microbiol.App.Sci 8(11): 1331-1339 1331en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/4749
dc.language.isoenen_US
dc.publisherInternational Journal of Current Microbiology and Applied Sciences (IJCMAS)en_US
dc.subjectWhite shrimpen_US
dc.subjectIce storageen_US
dc.subjectQualityen_US
dc.subjectDip treatmenten_US
dc.titleQuality Changes of White Shrimp (Litopenaeus vannamei) Treated with Potassium Sorbate and Sodium Metabisulphite: A Comparative Studyen_US
dc.typeArticleen_US
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