G. Joseph, C. K. Kamalakanth, K. R. Remya Kumari, J. Bindu, K. K. Asha
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引用次数: 1
Abstract
ABSTRACT Chilled storage stability of marinated and high pressure treated peeled and undeveined Indian white prawns (Fenneropenaeus indicus) were studied. The prawns were marinated with condiments viz. chilli powder, salt and turmeric, and - vacuum packed in ethylene-vinyl alcohol copolymer pouches. Marinated unpressurized prawn samples were kept as control. The products were stored at 2 ± 1°C for evaluating - shelf life by analysing biochemical, microbiological and organoleptic parameters. Pressurization significantly altered the quality indices such as pH, total volatile basic nitrogen, free fatty acid, thiobarbituric acid, total plate count and overall acceptability of samples. The control and 200 MPa treated sample were rejected on 20th and 25th day of storage respectively, whereas 250 and 300 MPa treated samples achieved a shelf life of 35 days. Among the samples, the prawns treated at 250 MPa were found to be organoleptically superior with respect to its biochemical and microbiological quality parameters.
期刊介绍：
High Pressure Research is the leading journal for research in high pressure science and technology. The journal publishes original full-length papers and short research reports of new developments, as well as timely review articles. It provides an important forum for the presentation of experimental and theoretical advances in high pressure science in subjects such as:
condensed matter physics and chemistry
geophysics and planetary physics
synthesis of new materials
chemical kinetics under high pressure
industrial applications
shockwaves in condensed matter
instrumentation and techniques
the application of pressure to food / biomaterials
Theoretical papers of exceptionally high quality are also accepted.
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