USE OF ANTIBIOTICS IN THE PRESERVATION OF PRAWN

Abstract

Effect of incorporating chlorotetracycline (CTC) in ice upto 5
ppm level on the keeping quality of prawns has been studied. A shelf
life extension by nearly six days is obtained for the CTC-iced sample
over the control. The headless prawns absorbed greater amounts of
CTC than whole prawns during storage in. CTC-ice. Traces of the
antibiotic are found in the muscle of the CTC-iced prawns even after
cooking for one hour. The cause of destruction of CTC when used
for prawn preservation is discussed.