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  • 1
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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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  • 3
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    Preliminary studies on blanching of prawn (2021)
    In:  http://aquaticcommons.org/id/eprint/16184 | 12051 | 2015-02-09 07:45:51 | 16184 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-06-30
    Description: 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.
    Keywords: Fisheries ; processing fishery products ; blanching process ; food technology ; Penaeidae ; canned products ; prawns
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 139-143
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  • 4
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    Technological aspects of processing of edible mussels, clams and crabs. Pt. 1. Spoilage during ice storage (2021)
    In:  http://aquaticcommons.org/id/eprint/16485 | 12051 | 2015-06-24 13:24:51 | 16485 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-05
    Description: Rate and pattern of spoilage of some of the economically important edible species of shell fishes Mytilus edulis (Mussel), Villorita cornucopia (Clam), Neptunus pelagicus (Crab) and Scylla serrata (Crab) have been discussed in this communication. Chemical indices used for objective evaluation of quality were water extractable nitrogen (WEN), non-protein nitrogen (NPN), free α-amino nitrogen (α - NH2 -N), glycogen, lactic acid and inorganic phosphorus in addition to the subjective tests. No significant difference in the spoilage pattern of the species during ice storage was observed and these species could be preserved in ice in organoleptic acceptable condition up to 8 days, 9 days, 8 days and 11 days respectively.
    Keywords: Fisheries ; processing fishery products ; storage effects ; icing ; spoilage ; Mytilus edulis ; Villorita cornucopia ; Neptunus pelagicus ; Scylla serrata ; quality control
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 137-142
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  • 5
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    Investigation on sanitational aspects (microbiological) of prawn processing factories (2021)
    In:  http://aquaticcommons.org/id/eprint/16183 | 12051 | 2015-02-09 07:44:55 | 16183 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-06-30
    Description: Absence of regular cleaning has been found to result in heavy bacterial loads on the surfaces of utensils and other equipment used in prawn processing factories and peeling centers. Instance of high faecal contamination is also sometimes met with. Detailed investigations have shown that a cleaning schedule comprising of treatment of these surface with a detergent followed by application of an effective disinfectant like sodium hypochlorite would prevent such bacterial build up.
    Keywords: Fisheries ; microbiological analysis ; processing fishery products ; prawns ; Penaeidae ; quality control ; sterilization ; food technology ; fishery industry
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 131-138
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  • 6
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    Studies on blackening of canned prawns. Pt. 1. Influence of copper and iron on product blackening (2021)
    In:  http://aquaticcommons.org/id/eprint/16309 | 12051 | 2015-06-24 13:22:50 | 16309 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-03
    Description: A linear relationship was observed between the coppercontent and intensity of blackening in commercially canned prawn meat. Average copper and iron contents of non-blackened canned prawn meat were 9.6 and 32.5 ppm on dry weight basis respectively. In the blackened product copper content ranged from 15.8 to 63.9 ppm and iron content between 43.7 and 71.45 ppm depending on the intensity of blackening. But incorporation of copper in the above range to experimental cans produced blackening while iron up to 250 ppm did not impart any blackening under standard conditions of canning.
    Keywords: Fisheries ; canned seafoods ; canned prawns ; blackening ; quality control ; processing fishery products ; India
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 49-54
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  • 7
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    Prediction of drained weight in canned prawn under commercial conditions (2021)
    In:  http://aquaticcommons.org/id/eprint/18124 | 12051 | 2015-10-03 10:37:40 | 18124 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-05
    Description: A general formula for the prediction of drained weight of canned prawn processed under laboratory condition has been worked out earlier (Chaudhuri et al., 1978). Attempts were made in this communication to modify the general formula to predict the drained weight under commercial conditions of processing particularly blanching, as the moisture content of meat depends on the quantum of heat received during blanching (Govindan, 1975).
    Keywords: Fisheries ; weight ; water content ; processing fishery products ; canned products ; India
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 59-60
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  • 8
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    Prediction of drained weight of canned prawn under laboratory condition (2021)
    In:  http://aquaticcommons.org/id/eprint/17968 | 12051 | 2015-09-29 15:55:48 | 17968 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-03
    Keywords: Fisheries ; canned prawns ; drained weight ; blanching techniques ; packaging ; processing fishery products ; Metapenaeus monoceros
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 105-108
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  • 9
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    Studies on equilibrium moisture content of canned prawn with particular reference to drained weight (2021)
    In:  http://aquaticcommons.org/id/eprint/17967 | 12051 | 2015-09-29 15:55:14 | 17967 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-03
    Description: Drained weight of canned prawn depends on moisture content of blanched meat and equilibrium moisture (EM) content of processed meat. The greater the difference between the two values the more is the fluctuation in drained weight. EM is a fixed value with particular reference to the species of prawn, which has been justified mathematically and by material balance of can contents before and after processing.
    Keywords: Fisheries ; canned prawns ; equilibrium moisture ; drained weight ; processing fishery products ; blanching techniques
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 101-103
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