Biochemical changes during chilled storage of Macrobrachium rosenbergii (De Man 1879) and evaluation of freshness
Biochemical changes during chilled storage of Macrobrachium rosenbergii (De Man 1879) and evaluation of freshness
Date
2003
Authors
Ninan, G.
Bindu, J.
Ashok Kumar, K.
Joseph, J.
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
Chilled storage characteristics of farmed
Macrobrachium rosenbergii are discussed. Fresh whole samples
could be kept in iced storage in
acceptible condition for a period of 12 days. The
prime quality of the prawns was retained for a period
of 6 days. TVBN values showed an increase from
11.2 mg % to 28mg % by12 days of iced storage. The
bacterial load was is the order 104 to 106 cfu g-1 throughout the chilled storage. Sensory evaluation of
the whole prawns and cooked meat was also carried
out. Nucleotide degradation in chilled storage was
studied. Hypoxanthine levels increased significantly
after six days of iced storage. The utility of K value as
an indicator of freshness in the chilled storage of M.
rosenbergii was also investigated.
Description
Keywords
chilled storage, quality, k value, hypoxanthine
Citation
International Symposium of Freshwater prawns, organized by College of Fisheries, Panangad Cochin 21-23 Augus 2003t P. 625-632