Physico-chemical changes in high pressure treated Indian white prawn (Fenneropenaeus indicus) during chill storage.
Physico-chemical changes in high pressure treated Indian white prawn (Fenneropenaeus indicus) during chill storage.
Date
2013
Authors
Bindu, J.
Ginson, J.
Kamalakanth, C.K.
Asha, K.K.
Srinivasa Gopal, T.K.
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
Changes in physico-chemical characteristics of Indian white prawn (Fenneropenaeus indicus) subjected to different
high pressures and kept in chilled (2±1 °C) condition were analysed for a period of one month. Headless
shell-on prawns were vacuum packed in EVOH multilayer pouches and subjected to high pressure
treatment of 100, 270, 435 and 600 MPa and untreated prawns were kept as control. Biochemical parameters
like pH, TMA, TVB-N, and TBA and physical parameters like colour and texture were periodically determined.
pH and TBA values increased after HP treatment and significantly increased on storage. Significant reduction
of TMA and TVB-N values after high pressure treatment was observed and during storage there was a gradual
increase in all samples. Hardness, whiteness (L* value) and yellowness (b* value) increased with increasing
pressure and redness (a* value) was found to decrease.
Industrial relevance: Prawns are an important commodity of international trade. Prawns are fished from the
oceans and also form an important aquaculture species. They are utilized as food and demand a high price
in the market. Due to the highly perishable nature of the commodity the shelf life during chill storage is limited.
Being bottom dwellers the harvested prawns contain a higher bacterial load and hence high pressure
processing will help in the reduction of bacterial load and thereby extension of shelf life. High pressure processing
will also help in easy removal of the shell from the flesh.
Description
Keywords
High pressure processing, Indian white prawn, Chill storage, Biochemical, Colour, Texture
Citation
Innov. Food Sci. Emerg. Technol. 17:37-42