Studies on Technological Problems Associated with the Processing of Cooked Frozen Prawns 1. Storage Conditions of Raw Material in Relation to Quality

Abstract

The chemical and organoleptic properties of prawn held in
ice for different days prior to cooking and the changes after freezing
and. subsequent storage were studied with three different species of
prawn viz. Metapenaeus monoceros, Metapenaeus dobsoni and
Parapeneopsis stylifera. The optimum period for which the prawn
can be kept under ideal conditions of icing prior to cooking has been
worked out.