Unknown
In:
http://aquaticcommons.org/id/eprint/16178
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12051
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2015-02-09 07:34:01
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16178
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Society of Fisheries Technologists, India
Publication Date:
2021-06-30
Description:
Certain features characterise spoilage of sea foods, as distinct from spoilage of protein foods in general. Among sea foods spoilage differs in the crustaceans, teleosts, or elasmobranchs respectively. High levels of free amino acids concentrations are characteristic of prawns and other crustacean muscle. Changes occurring in these influence pattern of spoilage. Differences also exist in the sea prawns and prawns taken from the backwaters. Melanosis is a characteristic feature of spoilage in prawns. Observations have shown that prawns are very susceptible to spoilage at ordinary temperature, the period of absolute freshness not exceeding 4 hours, while prompt icing extends the period to 3-5 days.
Keywords:
Chemistry
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Fisheries
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biochemical analysis
;
spoilage
;
biodegradation
;
temperature effects
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prawns
;
seafood conservation
Repository Name:
AquaDocs
Type:
article
Format:
application/pdf
Format:
application/pdf
Format:
98-101
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