Changes in K value, microbiological and sensory acceptability of high pressure processed indian white prawn (fenneropenaeus indicus)

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dc.contributor.authorGinson, J.
dc.contributor.authorkamalakanth, C.K.
dc.contributor.authorBindu, J.
dc.contributor.authorVenkateswarlu, R.
dc.contributor.authorDas, S.
dc.contributor.authorChauhan, O.P.
dc.contributor.authorGopal, T.K.S.
dc.date.accessioned2013-12-20T06:02:31Z
dc.date.available2013-12-20T06:02:31Z
dc.date.issued2013
dc.description.abstractIndian 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?en_US
dc.identifier.citationFood and Bioprocess Technology 2013: 6(5), 1175-1180en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1016
dc.language.isoenen_US
dc.publisherSpringer Science+Business Media, Van Godewijckstraat 30 Dordrecht 3311 GX Netherlandsen_US
dc.subjectHigh pressureen_US
dc.subjectwhite prawnen_US
dc.subjecttotal viable counten_US
dc.subjectchill storageen_US
dc.titleChanges in K value, microbiological and sensory acceptability of high pressure processed indian white prawn (fenneropenaeus indicus)en_US
dc.typeArticleen_US
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