SOME ASPECTS OF QUALITY OF COOKED FROZEN PRAWNS


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Authors

  • V Krishna Pillai Central Institute of Fisheries Technology, Ernakulam
  • A Lekshmy Central Institute of Fisheries Technology, Ernakulam

Abstract

PRAWNS of more than 100 counts to the pound are generally precooked before
freezing and packing. As in the case of all precooked frozen foods expert
care is required to maintain high quality in cooked frozen prawns also. A
total bacterial count of 100,000-200,000 per gram muscle is suggested as an
arbitrary limit for an acceptable quality of cooked frozen prawn in many
countries (Goresline, 1959). The freshness of raw material, no doubt, decides
to a large extent the quality of the final pack. A raw material of
questionable freshness may yield a product having off odours and flavour

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Author Biographies

  • V Krishna Pillai, Central Institute of Fisheries Technology, Ernakulam
    Central Institute of Fisheries Technology, Ernakulam
  • A Lekshmy, 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., & Lekshmy, A. (2011). SOME ASPECTS OF QUALITY OF COOKED FROZEN PRAWNS. Indian Journal of Fisheries, 8(2), 440-448. https://epubs.icar.org.in/index.php/IJF/article/view/13562