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STUDY OF THE PROPERTIES OF FROZEN SHRIMPS.

Author(s) : BHOBE A. M., PAI J. S.

Type of article: Article

Summary

SHRIMPS WERE STORED UNDER CHILLED: 273 K (0 DEG C), AND FROZEN: 255 K (-18 DEG C) CONDITIONS. THE PROPERTIES SUCH AS CHANGES IN PH, TRIMETHYLAMINE CONTENT, EXTRACT RELEASE VOLUME, SWELLING AND MICROBIAL COUNTS WERE EXAMINED. CHILLED SAMPLES SPOILED WITHIN A FEW DAYS. FROZEN SAMPLES DID NOT SPOIL EVEN AFTER 6 MONTHS. SENSORY EVALUATION OF FROZEN SAMPLES SHOWED THAT THOUGH TEXTURE DETERIORATED THE APPEARANCE AND FLAVOUR WERE STILLVERY GOOD. SOLUBLE PROTEINS AND MASKED-SH GROUPS SHOWED EXCELLENT CORRELATION WITH TEXTURE.

Details

  • Original title: STUDY OF THE PROPERTIES OF FROZEN SHRIMPS.
  • Record ID : 1987-1429
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 23 - n. 3
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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