Preliminary studies on blanching of prawn

Chaudhuri, D.R.; Balachandran, K.K.

Preliminary studies on blanching of prawn

1965

Chaudhuri, D.R. | Balachandran, K.K.

The paper represents results on the studies undertaken to find out the causes of irregular drained weight conditions in commercial canned prawn samples. The tendency of cooked prawn to attain the equilibrium moisture content (72-74% in M. affinis and M. dobsoni) when in contact with brine has been found to be mainly responsible for the loss and gaine in drained weight. Underblanching results in loss of moistures from the meat during processing. It has been found that under standard blanching conditions, whichis independent of initial moisture content, salt concentration of the blanch liquor and the temperature of sterilisation, the fluctuation in the drained weight could be avoided.

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Mots clés AGROVOC

canned products fisheries food technology penaeidae processing fishery products

Informations bibliographiques

D'autres materias

Prawns; Blanching process

Langue

anglais

Format

application/pdf, application/pdf, 139-143, application/pdf

ISSN

0015-3001

Type

Journal Article

Source

http://aquaticcommons.org/id/eprint/16184, 12051, 2015-02-09 07:45:51, 16184, Society of Fisheries Technologists, India

Sur AGRIS depuis: 2024-06-20

Date de modification: 2025-10-25

Format: Dublin Core

Fournisseur de données

Cette notice bibliographique a été fournie par Society of Fisheries Technologists

Découvrez la collection de ce fournisseur de données dans AGRIS

Liens

http://hdl.handle.net/1834/32009

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Preliminary studies on blanching of prawn

1965

Mots clés AGROVOC

Informations bibliographiques