FREEZE DRYING OF FISHERY PRODUCTS:PART IV -BIOCHEMICAL CHANGES OCCURRING IN PRAWN MUSCLE DURING FREEZING,FREEZE DRYING AND PROLONGED STORAGE OF THE FREEZE DRIED PRODUCT.

Abstract

The changes occurring in water and sa1t extractable protein
and non-protein fractions in prawn muscle of different species
during freezing, freeze drying and subsequent prolonged storage
have been studied. There is no denaturation of water extractable
proteins, whereas salt extractable proteins wen rendered
insoluble to the extent of 21% due to freeze drying. The
freeze dried products remained in good edible condition for
32 months of storage up to which sto1age characteristics were
followed.