Water imbibition and thawing losses from frozen prawn meat
Prawn meat which was never in contact with ice or water prior to freezing was frozen at -30°C and was studied up to six months of storage at -23°C for thawing losses and cooked characteristics of the thawed material. Thawing loss was nil in unwashed samples after three days of storage and it gradually increased to 6.6% after 6 months compared to 6.0 and 18.2% in the washed samples during the same periods. It is inferred that the high thawing losses observed in commercial frozen prawn meat immediately after freezing may be mainly an after effect of the water imbibed during the pre-freezing stages. During frozen storage, the changes in texture observed by sensory methods on the cooked product were more in the washed sample indicating that the imbibed water or constituents washed out of the tissue play an important role in textural changes in prawn meat during frozen storage.
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Format: | article biblioteca |
Language: | English |
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1987
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Subjects: | Fisheries, storage effects, quality control, freezing storage, fish storage, Penaeus indicus, |
Online Access: | http://hdl.handle.net/1834/33979 |
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dig-aquadocs-1834-339792021-07-10T02:51:37Z Water imbibition and thawing losses from frozen prawn meat Mathen, C. Thomas, F. Fisheries storage effects quality control freezing storage fish storage Penaeus indicus Prawn meat which was never in contact with ice or water prior to freezing was frozen at -30°C and was studied up to six months of storage at -23°C for thawing losses and cooked characteristics of the thawed material. Thawing loss was nil in unwashed samples after three days of storage and it gradually increased to 6.6% after 6 months compared to 6.0 and 18.2% in the washed samples during the same periods. It is inferred that the high thawing losses observed in commercial frozen prawn meat immediately after freezing may be mainly an after effect of the water imbibed during the pre-freezing stages. During frozen storage, the changes in texture observed by sensory methods on the cooked product were more in the washed sample indicating that the imbibed water or constituents washed out of the tissue play an important role in textural changes in prawn meat during frozen storage. 2021-06-24T17:33:25Z 2021-06-24T17:33:25Z 1987 article 0015-3001 http://hdl.handle.net/1834/33979 en application/pdf application/pdf 54-56 http://aquaticcommons.org/id/eprint/18624 12051 2015-11-05 21:37:36 18624 Society of Fisheries Technologists, India |
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Fisheries storage effects quality control freezing storage fish storage Penaeus indicus Fisheries storage effects quality control freezing storage fish storage Penaeus indicus |
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Fisheries storage effects quality control freezing storage fish storage Penaeus indicus Fisheries storage effects quality control freezing storage fish storage Penaeus indicus Mathen, C. Thomas, F. Water imbibition and thawing losses from frozen prawn meat |
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Prawn meat which was never in contact with ice or water prior to freezing was frozen at -30°C and was studied up to six months of storage at -23°C for thawing losses and cooked characteristics of the thawed material. Thawing loss was nil in unwashed samples after three days of storage and it gradually increased to 6.6% after 6 months compared to 6.0 and 18.2% in the washed samples during the same periods. It is inferred that the high thawing losses observed in commercial frozen prawn meat immediately after freezing may be mainly an after effect of the water imbibed during the pre-freezing stages. During frozen storage, the changes in texture observed by sensory methods on the cooked product were more in the washed sample indicating that the imbibed water or constituents washed out of the tissue play an important role in textural changes in prawn meat during frozen storage. |
format |
article |
topic_facet |
Fisheries storage effects quality control freezing storage fish storage Penaeus indicus |
author |
Mathen, C. Thomas, F. |
author_facet |
Mathen, C. Thomas, F. |
author_sort |
Mathen, C. |
title |
Water imbibition and thawing losses from frozen prawn meat |
title_short |
Water imbibition and thawing losses from frozen prawn meat |
title_full |
Water imbibition and thawing losses from frozen prawn meat |
title_fullStr |
Water imbibition and thawing losses from frozen prawn meat |
title_full_unstemmed |
Water imbibition and thawing losses from frozen prawn meat |
title_sort |
water imbibition and thawing losses from frozen prawn meat |
publishDate |
1987 |
url |
http://hdl.handle.net/1834/33979 |
work_keys_str_mv |
AT mathenc waterimbibitionandthawinglossesfromfrozenprawnmeat AT thomasf waterimbibitionandthawinglossesfromfrozenprawnmeat |
_version_ |
1756079164228632576 |