EFFECT OF PURGING ON QUALITY CHANGES OF ICE-CHILLED FRESHWATER PRAWN (MACROBRACHIUM ROSENBERGII).

Author(s) : NIP W. K., MOY J. H., TZANG Y. Y.

Type of article: Article

Summary

POSTHARVEST PURGING OF FRESHWATER PRAWN BY PARTLY CLEARING THE ANIMAL'S STOMACH AND GUTS HAS BEEN CONSIDERED AS A QUALITY IMPROVEMENT MEASURE. DUPLICATE EXPERIMENTS OF 18 HR OVERNIGHT PURGING OF FRESHWATER PRAWNS WERE CONDUCTED TO DETERMINE THE EFFECT OF PURGINGON THE ANIMAL'S MUSCLE PH VALUE, AMMONIA CONTENT, SOLUBLE/INSOLUBLE COLLAGEN RATIO, TEXTURE PROFILE AND THEIR OVERALL APPEARANCE. RESULTS SHOWED NO SIGNIFICANT DIFFERENCE BETWEEN THE PURGED PRAWNS AND THE CONTROL. HOWEVER, WITH BOTH CONTROL AND PURGED PRAWNS STORED ON ICE, THE DECREASE IN PEAK HEIGHT/PLATEAU HEIGHT, INCREASE IN PH, AMMONIA CONTENT AND THE SOLUBLE/INSOLUBLE COLLAGEN RATIO WITH ICE-CHILLING TIME WERE HIGHLY SIGNIFICANT.

Details

Original title: EFFECT OF PURGING ON QUALITY CHANGES OF ICE-CHILLED FRESHWATER PRAWN (MACROBRACHIUM ROSENBERGII).
Record ID : 1985-2029
Languages: English
Source: J. Food Technol. - vol. 20 - n. 1
Publication date: 1985
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Food quality and safety. Microbiology;
Fish and fish product
Keywords: Ice; Shrimp; Chilling; Organoleptic property; Crustacea; Collagen