Microbial profile of tropical prawn metapenaeus dobsoni during frozen storage

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dc.contributor.authorThampuran, N.
dc.contributor.authorGopakumar, K.
dc.date.accessioned2014-02-11T07:05:23Z
dc.date.available2014-02-11T07:05:23Z
dc.date.issued1991
dc.description.abstractMicrobiological changes of Indian prawn, Metapenaeus dobsoni frozen as whole (W) headless-shellon (HL) and peeled and deveined (PD) were investigated. Exposure to freezing temperatures caused mortality of major bacteria present in prawn, 83.67%, 79.48% and 52.90% of cells being destroyed in W, HL and PD types. Frozen storage for a period one month caused less destruction (13.58%, 16.90% and 9.78%). After two months, death was very slow and gradual. The results point to a difference in the survival rate of bacteria present on PD prawn. Qualitatively various genera were affected differently by freezing and frozen storage. Vibrio spp. were the most sensitive and Micrococcus spp. the most resistant.en_US
dc.identifier.citationJournal of Food Science and Technology 1991: 28(6), 371-374en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1417
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.subjectMicrobial profileen_US
dc.subjecttropical prawnen_US
dc.subjectmetapenaeus dobsonien_US
dc.titleMicrobial profile of tropical prawn metapenaeus dobsoni during frozen storageen_US
dc.typeArticleen_US
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