Determination of changes in quality characteristics during cold storage of (Macrobrachium sps.)

Priya Manhas; Seema Langer; Rakesh. K. Gupta

Volume : V, Issue : XII, December - 2016

Determination of changes in quality characteristics during cold storage of (Macrobrachium sps.)

Priya Manhas, Seema Langer, Rakesh. K. Gupta

Abstract :

Presently an attempt was made to study the effect of low temperature on the quality changes in the prawn meat, Macroachium species. In fresh (unfrozen) samples, protein, fat, and ash content recorded to be the maximum, the values being 14.76�0.34%, 2.98�0.04% and 2.51�0.01% respectively. A significant total percental decrease (p≤0.05) in protein, lipid, and ash content was found. Rancidity development was measured by several biochemical parameters including Free Fatty Acids (FFA) and Thiobarbituric acid (TBA) besides pH.