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  • 1
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    In:  http://aquaticcommons.org/id/eprint/16179 | 12051 | 2015-02-09 07:35:49 | 16179 | Society of Fisheries Technologists, India
    Publication Date: 2021-06-30
    Description: The object of this study was to determine the value of physical, bacteriological and chemical tests used to find out and compare the indices of quality of prawns stored at 0°C and at 18°C. pH value, nature of drip, the total bacterial count, presence or absence of tryptophan, trimethylamine content, glycogen, lactic acid, vitamins such as thiamin, riboflavin and niacin were estimated periodically to evaluate the quality of prawns stored at 0°C, whereas in addition to organoleptic changes, pH, bacterial count, nature of growth in peptone water, soluble protein in salt solution and loss of moisture, glycogen, lactic acid, and changes in vitamin B contents were noted periodically for prawns stored at -l8°C. Riboflavin and niacin were not affected appreciably but the retention of thiamin in prawns was very low.
    Keywords: Chemistry ; Fisheries ; chemical properties ; quality control ; Penaeus indicus ; processing fishery products ; cold storage ; storage effects
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 102-108
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  • 2
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    In:  http://aquaticcommons.org/id/eprint/16180 | 12051 | 2015-02-09 07:37:24 | 16180 | Society of Fisheries Technologists, India
    Publication Date: 2021-06-30
    Description: The preservation of prawns with boric acid, dipotassium hydrogen phosphate, sodium bisulphite, ascorbic acid, citric ascorbic acid mixture, acronise pd, foromycin and penicillin have been investigated. Acronise pd, foromycin and citric ascorbic acid mixture in the order named proved the most effective inhibitors of growth of the natural mixture flora at temperatures between -18°C and 28°C; while foromycin inhibited yeast growth and sodium bisulphite and boric acid retarded melanosis. Acronise pd caused marked inhibition of bacterial growth in 5 to 50 per ml concentration, when used as an immersion medium for 10 to 15 minutes. The other chemicals used exerted a less intense action or were without any effect.
    Keywords: Chemistry ; Fisheries ; chemical properties ; quality control ; Penaeus indicus ; processing fishery products ; cold storage ; storage effects ; chemicals ; food additives
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 109-114
    Location Call Number Expected Availability
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