Use of antibiotics in the preservation of prawn
Use of antibiotics in the preservation of prawn
| dc.contributor.author | Surendran, P. K. | |
| dc.contributor.author | MahadevaIyer, K. | |
| dc.date.accessioned | 2017-07-28T09:58:21Z | |
| dc.date.available | 2017-07-28T09:58:21Z | |
| dc.date.issued | 1971 | |
| dc.description.abstract | Effect of incorporating chlorotetracycline (CTC) in ice upto 5 ppm level on the keeping quality of prawns has been studied. A shelf life extension by nearly six days is obtained for the CTC-iced sample over the control. The headless prawns absorbed greater amounts of CTC than whole prawns during storage in. CTC-ice. Traces of the antibiotic are found in the muscle of the CTC-iced prawns even after cooking for one hour. The cause of destruction of CTC when used for prawn preservation is discussed. | en_US |
| dc.identifier.citation | Fish Technol.8(1):55-59 | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/2753 | |
| dc.language.iso | en | en_US |
| dc.publisher | Society of Fisheries Technologis(India) | en_US |
| dc.title | Use of antibiotics in the preservation of prawn | en_US |
| dc.type | Article | en_US |
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