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    Blackening of canned prawn and its prevention (2021)
    In:  http://aquaticcommons.org/id/eprint/16483 | 12051 | 2015-03-27 08:44:55 | 16483 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-05
    Description: The paper gives an account of the types of blackening associated with canned prawn in brine and their control. It was found that blackening caused by iron sulphide could be controlled by maintaining proper titratable acidity of fill brine in cans. The paper also elaborates on the factors responsible for or governing this critical titratable acidity. In regard to copper sulphide blackening, control was found to be difficult by maintaining the acidity or by additives such as EDTA when the copper content in the material went above the critical level.
    Keywords: Fisheries ; canned products ; canned prawns ; blackening ; seafood cunning industry ; processing fishery products ; chemical reactions
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 120-128
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  • 2
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    Factors controlling sterility in canned prawn (2021)
    In:  http://aquaticcommons.org/id/eprint/16478 | 12051 | 2015-03-28 14:18:43 | 16478 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-05
    Description: Probable sources of contamination of raw, blanched and processed meat at various stages of handling and methods for their rectification have been described in the paper. Inter-relationship between absolute sterility and commercial sterility with particular reference to the sanitation of the factory has been discussed.
    Keywords: Fisheries ; canning ; processing fishery products ; canned products ; hyghienic conditions ; sterility ; quality control
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 73-80
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