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EFFECT OF ICE AND COLD STORAGE ON THE CHEMICAL AND TECHNOLOGICAL CHARACTERISTICS OF EGYPTIAN CRAB MEAT.

Author(s) : AMAN M. B.

Type of article: Article

Summary

EFFECT OF ICE AND COLD STORAGE AT 277 K (4 DEG C) INVOLVED THE DETERMINATIONS OF: PH VALUES, MOISTURE, TOTAL NITROGEN, PROTEIN NITROGEN, ETHER EXTRACT, ACID VALUE, THIOBARBITURIC ACID VALUE (TBA) AND TOTAL BACTERIAL COUNT (TC). IT HAS BEEN FOUND THAT THE SHELF LIFE OF ICE STORED CRABS WAS 2 DAYS. RAW CRABS STORED AT 277 K CAN BE KEPT WITHOUT ANY DETERIORATION FOR 8 DAYS. DIPPING OF RAW CRAB IN 20 PPM CHLOROTETRACYCLINE (CTC) FOR 20 MIN RAISED THE KEEPING PERIOD AT 277 K UP TO 11 DAYS. COOKED CRABS CAN BE STORED AT 277 K WITHOUT ANY SPOILAGE FOR 14 DAYS. HOWEVER, DIPPING OF COOKED CRABS IN 20 PPM OF CTC FOR 20 MIN INCREASED THE KEEPING PERIOD TO 17 DAYS.

Details

  • Original title: EFFECT OF ICE AND COLD STORAGE ON THE CHEMICAL AND TECHNOLOGICAL CHARACTERISTICS OF EGYPTIAN CRAB MEAT.
  • Record ID : 1985-0640
  • Languages: English
  • Source: J. Food Technol. - vol. 19 - n. 2
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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