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ASSESSMENT OF SHELF LIFE OF FRESH WATER PRAWNS STORED AT 273 K (0 DEG C).

Author(s) : ANGEL S.

Type of article: Article

Summary

THE SHELF LIFE OF FRESH WATER PRAWNS STORED AT 273 K (0 DEG C) WAS JUDGED BY A SENSORY PANEL AND MONITORED BY MICROBIOLOGICAL AND CHEMICAL TESTS. AFTER 14 DAYS' STORAGE, BUT NOT AFTER ONLY 10 DAYS, FROZEN (CONTROL SAMPLE) PRAWNS WERE PREFERRED OVER THE FORMER. DURING THIS PERIOD, TOTAL VOLATILE BASE NITROGEN VALUES OF 273 K STORED PRAWN TAILS ROSE FROM 22 TO 31 MG PER 100 G, AND THIOBARBITURIC ACID VALUES ROSE FROM 0.25 TO 0.65; THE TOTAL AEROBIC PSYCHROTROPHIC PLATE COUNTS INCREASED BY ABOUT 2 LOGARITHMIC UNITS. THE RELATIONSHIP BETWEEN THE RESULTS OF THE VARIOUS TESTS IS DISCUSSED.

Details

  • Original title: ASSESSMENT OF SHELF LIFE OF FRESH WATER PRAWNS STORED AT 273 K (0 DEG C).
  • Record ID : 1982-0888
  • Languages: English
  • Source: J. Food Technol. - vol. 16 - n. 4
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

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