Occurence of deeper red colour in prawn pulp prepared from iced prawns

dc.contributor.author	Kandoran, M.K.
dc.contributor.author	Valsan, A.P.
dc.contributor.author	Nair, T.S.U.
dc.date.accessioned	2013-12-31T09:54:52Z
dc.date.available	2013-12-31T09:54:52Z
dc.date.issued	1967
dc.description.abstract	In commerce, great importance is given to the colour of the dry prawn pulp in its quality evaluation. The possible correlation between this colour factor to the iced or uniced condition of the raw prawn used, is investigated. The study reveals that as the icing period of the raw material increases the colour of the finished prod ct proportionately intensifies to a bright red compared to light brownish yellow or orange colour of the product from the uniced prawn, and at the same time all the other characteristics like flavour and taste deteriorates as the time of icing advances. This finding tend to show that the colour factor does not reflect the true quality of prawn pulp. Based on chemical data it is suggested that "browning" due to Maillard reaction may have an important role in this colour phenomena.	en_US
dc.identifier.citation	Fishery Technology 1967: 4(2), 85-88	en_US
dc.identifier.uri	http://hdl.handle.net/123456789/1208
dc.language.iso	en	en_US
dc.publisher	Society of Fisheries Technologists (India)	en_US
dc.subject	Prawn pulp	en_US
dc.subject	iced prawn	en_US
dc.title	Occurence of deeper red colour in prawn pulp prepared from iced prawns	en_US
dc.type	Article	en_US

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