FACTORS CONTROLLING DRAINED WEIGHT IN CANNED PRAWN

Abstract

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 irresp·
ective 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.