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EFFECT OF MODIFIED ATMOSPHERE AND PRETREATMENTS ON QUALITY OF CHILLED FRESH WATER PRAWNS (MACROBRACHIUM ROSENBERGII).

Author(s) : PASSY N., MANNHEIM C. H., COHEN D.

Type of article: Article

Summary

THE COMBINED EFFECT OF INITIAL MICROBIAL COUNT, TEMPERATURE AND CO2 FLUSHING OF THE PACKAGE ON SHELF LIFE OF FRESH WATER PRAWNS (MACROBRACHIUM ROSENBERGII) WAS STUDIED. THE QUALITY OF THE RAW MATERIAL PROVED AN IMPORTANT FACTOR IN CONTROLLING SHELF LIFE. HEADING AND INTENSIVE WASHING REDUCED THE INITIAL MICROBIAL LOAD BY ABOUT ONE ORDER OF MAGNITUDE. PACKING IN ICE PREVENTS DESICCATION AND LENGTHENS THE LAG PHASE FOR MICROBIAL GROWTH FROM 1-2 TO 5 DAYS. A SIMILAR EFFECT WAS OBTAINED BY A CO2 ATMOSPHERE AND THIS COMBINED WITH A TEMPERATURE OF 277 K (4 DEG C), EXTENDED SHELF LIFE BY 2-3 DAYS (TO 8-9 DAYS) WITHOUT DETRIMENT TO FLAVOUR. THE BEST CRITERION FOR SHELF LIFE ESTIMATION WAS VISUAL APPEARANCE AND ODOUR OF THE UNCOOKED PRODUCT.

Details

  • Original title: EFFECT OF MODIFIED ATMOSPHERE AND PRETREATMENTS ON QUALITY OF CHILLED FRESH WATER PRAWNS (MACROBRACHIUM ROSENBERGII).
  • Record ID : 1984-1066
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 16 - n. 4
  • Publication date: 1983/08

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