Blackening of canned prawn and its prevention

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dc.contributor.authorNanakumaran, N.
dc.contributor.authorChaudhury, D.R.
dc.contributor.authorPillai, V.K.
dc.date.accessioned2013-08-21T08:43:18Z
dc.date.available2013-08-21T08:43:18Z
dc.date.issued1970
dc.description.abstractThe 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 .en_US
dc.identifier.citationfishery technology 1970: 7(2), 120-128en_US
dc.identifier.urihttp://hdl.handle.net/123456789/471
dc.language.isoenen_US
dc.publisherSociety of fisheries Technologists (India), Cochinen_US
dc.subjectCanned prawn
dc.subjectcanned crustaceans
dc.subjectcanned shrimp
dc.titleBlackening of canned prawn and its preventionen_US
dc.typeArticleen_US
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