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CHANGES IN FATTY ACIDS AND SENSORY QUALITY OF FRESH WATER PRAWN (MACROBRACHIUM ROSENBERGII) STORED UNDER FROZEN CONDITIONS.

Author(s) : REDDY S. K., NIP W. K., TANG C. S.

Type of article: Article

Summary

THE EFFECTS OF FROZEN STORAGE AND PACKAGING METHODS ON THE OXIDATION OF FATTY ACIDS AND RANCIDITY DEVELOPMENT IN FRESHWATER PRAWN MACROBRACHIUM ROSENBERGII WERE STUDIED. THE LIPIDS OF THESE FRESH PRAWNS CONTAINED 23% SATURATED, 46% MONOUNSATURATED, AND 31% POLYUNSATURATED FATTY ACIDS. THE FATTY ACIDS, ESPECIALLY THE UNSATURATED ONES DECREASED DURING FROZEN STORAGE FOR 6 MONTHS AT 255 K (-18.C), REGARDLESS OF THE PACKAGING PROCEDURE EMPLOYED. NO OBJECTIONABLE RANCID FLAVOR WAS DETECTED IN THESE PRAWNS DURING THE 6-MONTH FROZEN STORAGE STUDY.

Details

  • Original title: CHANGES IN FATTY ACIDS AND SENSORY QUALITY OF FRESH WATER PRAWN (MACROBRACHIUM ROSENBERGII) STORED UNDER FROZEN CONDITIONS.
  • Record ID : 1982-0159
  • Languages: English
  • Publication date: 1981
  • Source: Source: J. Food Sci.
    vol. 46; n. 2; 353-356; 5 tabl.; ref.
  • Document available for consultation in the library of the IIR headquarters only.

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