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FROZEN STORAGE STABILITY OF WHOLE AND HEADLESS FRESHWATER PRAWNS, MACROBRACHIUM ROSENBERGII..

Author(s) : HALE M. B., WATERS M. E.

Type of article: Article

Summary

VERY LITTLE INFORMATION ON FROZEN STORAGE STABILITY OF THE FRESHWATER PRAWN, MACROBRACHIUM ROSENBERGII, HAS BEEN PUBLISHED. IN THIS STUDY, FROZEN GLAZED PRAWNS WERE STORED WHOLE (BOTH RAW AND PRECOOKED) AND DEHEADED (RAW) FOR 9 MONTHS AT 253 K (-20 DEG C). ALL SAMPLES HAD A FIRMER TEXTURE AFTER 3 MONTH OF FROZEN STORAGE BUT THE SAMPLES STORED AND COOKED WHOLE HAD A CONSISTENTLY SOFTER TEXTURE THAN THOSE STORED AS TAILS. THIS WAS DUE MORE TO THE PRAWNS BEING BOILED WHOLE THAN TO CHANGES DURING FROZEN STORAGE.

Details

  • Original title: FROZEN STORAGE STABILITY OF WHOLE AND HEADLESS FRESHWATER PRAWNS, MACROBRACHIUM ROSENBERGII..
  • Record ID : 1982-2015
  • Languages: English
  • Source: Mar. Fish. Rev. - vol. 43 - n. 12
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

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