Changes in K value, microbiological and sensory acceptability of high pressure processed indian white prawn (fenneropenaeus indicus)
Changes in K value, microbiological and sensory acceptability of high pressure processed indian white prawn (fenneropenaeus indicus)
Date
2013
Authors
Ginson, J.
kamalakanth, C.K.
Bindu, J.
Venkateswarlu, R.
Das, S.
Chauhan, O.P.
Gopal, T.K.S.
Journal Title
Journal ISSN
Volume Title
Publisher
Springer Science+Business Media, Van Godewijckstraat 30 Dordrecht 3311 GX Netherlands
Abstract
Indian white prawns headless and with shell on were vacuum packed in ethylene-vinyl alcohol pouches and subjected to high pressure treatment of 100, 270, 435 and 600 MPa at 25 ADGC for 5 min. Subsequently the treated samples were stored in ice (2?A-?1 ADGC) along with control. The samples were periodically analysed to study the changes in total viable count, total Enterobacteriaceae count, K value and overall acceptability. Total viable count, total Enterobacteriaceae count and K value reduced proportionately with increasing high pressure treatment. However, K value and total viable count showed an increasing trend during chill storage whereas total Enterobacteriaceae decreased. No significant difference in K value was observed between control and 100 MPa, while higher pressure treated samples showed a significant difference (P?
Description
Keywords
High pressure, white prawn, total viable count, chill storage
Citation
Food and Bioprocess Technology 2013: 6(5), 1175-1180