FROZENSTORAGE CHARACTERISTICS OF CULTURED MACROBRACHIUM ROSENBERG/I (dE MAN)
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Authors
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S. BASU
Central Institute of Fisheries Education
(Deemed University),
Versova, Mumbai-400 061
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M. K. CHOUKSEY
Central Institute of Fisheries Education
(Deemed University),
Versova, Mumbai-400 061
Abstract
Cultured Macro brachium rosenbergii (Scampi, about 30 g each) in headless
shell-on form was individually quick frozen in a spiral freezer. The frozen
samples were glazed and packed in polythene bags, which were further pac\{ed
in master carton and stored at - 18 oc. Samples were drawn at regular
intervals and subjected to biochemical, bacteriological and organoleptic
analysis to study its storage characteristics. The data on the above parameters
showed that the samples were in prime acceptable condition when stored
upto 23 weeks. No appreciable change in colour and odour was noticed in the
raw muscle. Mterwards, organoleptic evaluation of the cooked muscle revealed
slight change in the flavour. Texture also appeared little tougher. These
changes in organoleptic characters were well supported by the biochemical
bacteriological changes in the muscle.
Keywords : Storage characteristics, biochemical, bacterological
organoloptic
