OBSERVATIONS ON SOME ASPECTS OF SPOILAGE IN FRESH AND FROZEN PRAWNS


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Authors

  • V Krishna Pillai Central Institute of Fisheries Technology, Ernakulam
  • P V K Shsstri Central Institute of Fisheries Technology, Ernakulam
  • M R Nayar Central Institute of Fisheries Technology, Ernakulam

Abstract

THE prawn freezing factories in Cochin receive their supplies of raw materials
from all over the West Coast. Some factories have separate peehng centres
in most of these places and the prawns collected from nearby fishing villages
are peeled and deveined or beheaded and deveined as the case may be, cleaned
and packed in ice at these centres before transporting to the factories. It
often happens that the material thus transported takes more than 24 hoxirs
to reach the factories. Icing of the material at the peeUng site helps in preventing
bacterial spoilage during the long period of transport. But the
success of icing will largely depend on the amount of ice used and how it is
applied. If the requisite quantity of ice is not used the material will not only
be not cooled to the desired level but its temperature will rise up during the
long trip to the factory creating favourable conditions for normal spoilage
processes to continue.

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Author Biographies

  • V Krishna Pillai, Central Institute of Fisheries Technology, Ernakulam
    Central Institute of Fisheries Technology, Ernakulam
  • P V K Shsstri, Central Institute of Fisheries Technology, Ernakulam
    Central Institute of Fisheries Technology, Ernakulam
  • M R Nayar, Central Institute of Fisheries Technology, Ernakulam
    Central Institute of Fisheries Technology, Ernakulam

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Issue

Vol. 8 No. 2 (1961)

Section

Articles

License

The copyright of the articles published in Indian Journal of Fisheries vests with the Indian Council of Agricultural Research, who has the right to enter into any agreement with any organization in India or abroad engaged in reprography, photocopying, storage and dissemination of information contained in these journals. The Council has no objection in using the material, provided the information is being utilized for academic purpose but not for commercial use. Due credit line should be given to the ICAR where information will be utilized.

How to Cite

Pillai, V. K., Shsstri, P. V. K., & Nayar, M. R. (2011). OBSERVATIONS ON SOME ASPECTS OF SPOILAGE IN FRESH AND FROZEN PRAWNS. Indian Journal of Fisheries, 8(2), 430-435. https://epubs.icar.org.in/index.php/IJF/article/view/13559