Volume : 5, Issue : 12, December - 2016

Determination of changes in quality characteristics during cold storage of (Macrobrachium sps.)

Priya Manhas, Seema Langer, Rakesh. K. Gupta

Abstract :

<p>&nbsp;<span style="font-family: &quot;Times New Roman&quot;, serif; font-size: 12pt; text-align: justify;">Presently an attempt was made to study the effect of low temperature on the quality changes in the prawn meat, </span><i style="font-family: &quot;Times New Roman&quot;, serif; font-size: 12pt; text-align: justify;">Macroachium</i><span style="font-family: &quot;Times New Roman&quot;, serif; font-size: 12pt; text-align: justify;"> species. In fresh (unfrozen) samples, protein, fat, and ash content recorded to be the maximum, the values being 14.76&plusmn;0.34%, 2.98&plusmn;0.04% and 2.51&plusmn;0.01% respectively. A significant total percental decrease (p&le;0.05) in protein, lipid, and ash content was found. Rancidity development was measured by several biochemical parameters including Free Fatty Acids (FFA) and Thiobarbituric acid (TBA) besides pH.</span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align:&#10;justify;text-justify:inter-ideograph;line-height:150%;mso-layout-grid-align:&#10;none;text-autospace:none"><span style="font-size:12.0pt;line-height:150%;&#10;font-family:&quot;Times New Roman&quot;,serif"><o:p></o:p></span></p>