The suitability of indole as an index of spoilage of prawns
The suitability of indole as an index of spoilage of prawns
Date
1995
Authors
Francis Thomas
Iyer, T.S.G.
Varma, P.R.G.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologis(India)
Abstract
The indole content in prawn meat from pre-processing centres around Cochin was
in the range 0.5 to 3.1 µg 100g !. 43 percent of the sample contained only 1µg 100g-' or
less. On the other hand, the indole content in commercially frozen prawn samples collected
from the local processing factories was between 0 to 20.6 µg 100g1. Only 28 percent of such
samples contained 1 µg 100g'1 or less of indole. This indicates an increase in indole content
during processing operations prior to freezing. The indole content in the spoiled prawn
meat discarded by the suppliers themselves after final checking was in the range 0.5 to 15.6
Hg 100g1. The formation of indole in prawns during storage at ambient temperature and
ice was also studied. During storage of Heterocarpus woodmasoni, Penaeus indicus, P. monodon
and Metapemeus monoceros at ambient temperature, indole content above 25 µg 100g"1 was
reached only after a period of 12 to 18 h. During storage of P. indicus for 22 days in ice
the indole content increased from 0.5 to 5.0 µg 100g '.
Description
Keywords
Citation
Fish Technol. 32(2): 108-112