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Evolution physico-chimique des crevettes (Machrobrachium rosenbergii) soumises aux cycles multiples de congelation-décongelation.

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

Auteurs : SRINIVASAN S., XIONG Y. L, BLANCHARD S. P., TIDWELL J. H.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Physicochemical changes in prawns (Machrobrachium rosenbergii) subjected to multiple freeze-thaw cycles.
  • Identifiant de la fiche : 1998-1107
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 62 - n. 1
  • Date d'édition : 01/1997
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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