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Assessment of shelf life of fresh water prawns stored at 0°C *
Author(s) -
ANGEL S.,
BASKER D.,
KANNER J.,
JUVEN B. J.
Publication year - 1981
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1981.tb01828.x
Subject(s) - prawn , shelf life , fishery , zoology , seawater , food science , biology , chemistry , ecology
Summary The shelf life of fresh water prawns stored at 0°C was judged by a sensory panel and monitored by microbiological and chemical tests. After 14 days’ storage, but not after only 10 days, frozen (control sample) prawns were preferred over the former. During this period too, TVBN values of 0°C‐stored prawn tails rose from 22 to 31 mg per 100 g, and TBA values rose from 0.25 to 0.65; the total aerobic psychrotrophic plate counts increased by about 2 logarithmic units. The relationship between the results of the various tests is discussed.