Physicochemical changes in prawns (Machrobrachium rosenbergii) subjected to multiple freeze-thaw cycles.

Author(s) : SRINIVASAN S., XIONG Y. L, BLANCHARD S. P., TIDWELL J. H.

Type of article: Article

Summary

Fresh prawns were subjected to five freeze-thaw cycles (-29 to 22 deg C) and associated physicochemical changes in muscle were determined. Shear force to break prawn tails was dependent on prawn size, more on weight than on diameter. No change in shear force was observed in raw prawns after five freeze-thaw cycles. However, shear force of cooked prawns decreased after three freeze-thaw cycles which coincided with accelerated lipid oxidation in raw prawns. Evolution of proteins is described.

Details

Original title: Physicochemical changes in prawns (Machrobrachium rosenbergii) subjected to multiple freeze-thaw cycles.
Record ID : 1998-1107
Languages: English
Source: Ital. J. Food Sci. - vol. 62 - n. 1
Publication date: 1997/01
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food engineering;
Fish and fish product
Keywords: Shrimp; Quality; Protein; Physical property; Chemical property; Seafood; Freezing-thawing