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  • processed fishery products  (3)
  • 1
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    Factors controlling drained weight in canned prawn (2021)
    In:  http://aquaticcommons.org/id/eprint/16322 | 12051 | 2015-03-28 14:27:10 | 16322 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-03
    Description: The paper gives an account of factors controlling the drained weight in canned prawn. The most important among them are concentration of brine used for blanching and blanching time which are found to be fixed and specific for different sizes of prawn irrespective of the quality of the material used. Other factors such as, acidity of brine used for filling the can, volume of brine, time of sterilization and time of cooling the blanched meat are also to some extent found responsible for fluctuations in drained weight.
    Keywords: Fisheries ; canned prawns ; processed fishery products ; quality control ; drained weight
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 134-139
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  • 2
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    Experiments in constituting a taste panel for canned and frozen prawn products (2021)
    In:  http://aquaticcommons.org/id/eprint/16321 | 12051 | 2015-03-10 15:00:39 | 16321 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-03
    Description: With a view to constituting a taste panel in the laboratory for detecting the flavor changes in canned and frozen prawn, three methods of panel selection (scalar scoring method, range and deviation method and triangular method) were tried. Out of the three, triangular method was found to be suitable for panel formation in canned and frozen prawn. Using this method a panel of six members was formed for detecting flavor changes in the two products.
    Keywords: Fisheries ; processed fishery products ; canned prawns ; frozen prawns ; quality control ; sensory evaluation ; scalar scoring ; deviation method ; triangular method
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 129-133
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  • 3
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    Faecal streptococci in fresh frozen shrimp (2021)
    In:  http://aquaticcommons.org/id/eprint/18219 | 12051 | 2015-10-14 05:56:46 | 18219 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-06
    Description: Present limit of faecal streptococci as 100/g in fresh frozen shrimp was found to be too strict a standard commercially prepared products. Statistical analysis of the data collected indicates that fixing the maximum permissible limit as 1000/g will be a more workable proposition.
    Keywords: Fisheries ; fecal microflora ; Streptococcus ; microbial contamination ; frozen shrimp ; processed fishery products ; quality control
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 66-70
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