Blackening of canned prawn and its prevention
Blackening of canned prawn and its prevention
Date
1970
Authors
Nanakumaran, N.
Chaudhury, D.R.
Pillai, V.K.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of fisheries Technologists (India), Cochin
Abstract
The paper gives an account of the types of blackening associated with canned prawn in brine and their control . It was
found that blackening caused by iron sulphide could be controlled
by maintaining proper titratable acidity of fill brine in cans . The
paper also elaborates on the factors responsible for or governing this
critical titratable acidity. In regard to copper sulphide blackening,
control was found to be difficult by maintaining the acidity or by
additives such as EDTA when the copper content in the material
went above the critical level .
Description
Keywords
Canned prawn, canned crustaceans, canned shrimp
Citation
fishery technology 1970: 7(2), 120-128