Spoilage of prawns at 0 degree Celcius and its assessment by chemical and bacteriological tests

dc.contributor.author	Velankar, N.K,
dc.contributor.author	Govindan, T.K.
dc.contributor.author	Appukuttan, P.N.
dc.contributor.author	Iyer, K.M.
dc.date.accessioned	2013-06-18T05:59:18Z
dc.date.available	2013-06-18T05:59:18Z
dc.date.issued	1961
dc.description.abstract	Studies on the spoilage of iced prawns and its assessment by objective tests were reported earlier (Velankar and Govindan, 1959). These studies revealed that considerable losses of 'extractives'such as the free amino-acids occur during storage of prawns in ice due to leaching. Work done in the U.S.A.(Collins et al., 1960) and in India (J.R. Iyengar et al., 1960) has also shown that water-soluble chemical compounds including those produced through spoilage leach out during storage in ice. In order to evaluate accurately the development of the spoilage products it is necessary to carry out the investigations on prawns held at 0 degree C., i.e., the melting point of ice , without contact with ice. The results of these studies carried out by us are reported in the present paper.	en_US
dc.identifier.citation	Indian Journal of Fisheries 1961:8(1), 241-251	en_US
dc.identifier.uri	http://hdl.handle.net/123456789/230
dc.language.iso	en	en_US
dc.publisher	CMFRI	en_US
dc.subject	prawns	en_US
dc.subject	spoilage	en_US
dc.subject	TMA	en_US
dc.subject	VAN	en_US
dc.subject	TVN	en_US
dc.subject	bacterial count	en_US
dc.title	Spoilage of prawns at 0 degree Celcius and its assessment by chemical and bacteriological tests	en_US
dc.type	Article	en_US

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Name:: SPOILAGE OF PRAWNS AT 0 DEGREE C. AND ITS ASSESMENT BY CHEMICAL AND BACTERIOLOGICAL TESTS.pdf
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