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Biochemical changes in the muscle of freshwater prawn Macrobrachium malcolmsonii (H. Milne Edwards) during frozen storage.

Author(s) : SELVAKUMAR S., BINDHUMOL V., GERALDINE P.

Type of article: Article

Summary

The freshwater prawn Macrobrachium malcolmsonii is an important component of the prawn industry in South India. This study was undertaken to assess the quality of this prawn under frozen-storage conditions. Prawns were weighed, assigned to four groups and separately stored at -20 °C for 7, 15 and 30 days. One group of prawns was maintained alive as control. On the designated days, the frozen prawns were thawed and weighed. There was no significant weight loss in the prawns frozen for 7, 15 and 30 days. Soluble protein and carbohydrate contents were markedly lower in frozen than in fresh prawns. This was most pronounced in prawns stored at -20 °C for 15 and 30 days. Conversely, total lipid contents were higher in frozen than in fresh prawns. These data suggest that maintaining freshwater prawns in a frozen state at -20 °C up to 7 days may not result in marked biochemical changes. However, extended frozen storage appears to result in a decline in essential nutrients.

Details

  • Original title: Biochemical changes in the muscle of freshwater prawn Macrobrachium malcolmsonii (H. Milne Edwards) during frozen storage.
  • Record ID : 2003-2909
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 39 - n. 5
  • Publication date: 2002/09
  • Document available for consultation in the library of the IIR headquarters only.

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