Share

Effect of washing and chlorine disinfection on the quality and shelf life of iced cultured shrimp.

Author(s) : KARTHIKEYAN M., ABRAHAM T. J., SHANMUGAM S. A., et al.

Type of article: Article

Summary

The levels of water soluble nitrogen, non-protein nitrogen, alpha amino nitrogen and total volatile base-nitrogen reduced significantly (P lower than 0.01) in unwashed seawater-washed and chlorine-treated shrimps with storage. Washing and chlorine disinfection reduced the total plate counts. Washing delayed the onset of black discolouration by a day. The freshness scores were negatively correlated with melanin scores of iced shrimp. Shelf lives are indicated.

Details

  • Original title: Effect of washing and chlorine disinfection on the quality and shelf life of iced cultured shrimp.
  • Record ID : 2000-2681
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 36 - n. 2
  • Publication date: 1999/03
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (4)
See the source

Indexing