Unknown
In:
http://aquaticcommons.org/id/eprint/16322
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12051
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2015-03-28 14:27:10
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16322
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Society of Fisheries Technologists, India
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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