Post-mortem quality changes in iced Pacific shrimp (Pandalus jordani)
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Post-mortem quality changes in iced Pacific shrimp (Pandalus jordani)

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Published .
Written in English

Subjects:

  • Fishery products -- Preservation.

Book details:

Edition Notes

Statementby Sergio Flores Cavazos.
The Physical Object
Pagination[8], 36 leaves, bound :
Number of Pages36
ID Numbers
Open LibraryOL14240929M

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Physicochemical changes associated with product quality of minimal ozone-treated fresh shrimp were evaluated tandem with microbiological efficacy of treatment during iced storage of up to 10 days. Early post-mortem changes in prawn were associated with a drop in pH from to within an hour after death but the pH increased again during the latter phases. Fig. 1 shows the pH changes in fresh water prawn during extended ice storage for 7 days both in head-on and headless conditions. In both cases, the pH increased gradually with the. constituted to evaluate the organoleptic quality changes of giant fresh water prawn and tiger shrimp on the basis of odor, texture, color (with shell), color of flesh and general appearance of shrimp. The quality was evaluated by grading the shrimp using the score from 5 to 25 in case of fresh shrimp and 4 to 20 in case of boiled shrimp. shrimp as a seafood, little is known about their histology and the rates and patterns of post­ mortem change. Postmortem biochemical changes in the muscle of brown shrimp (Pellaeus aztecus Ives) were reported by Flick and Lovell (). They reported that the compounds ATP. ADP. AMP, IMP, and glycogen decreased with time post­.

Post mortem changes influencing sensory quality of seafood Suman Mandal Department of Zoology. University of Dhaka. Changes in eating quality of iced cod (Huss, ) Sensory changes Post-mortem changes PUTRID FRESH FLAT. SWEET/STALE. Microbial spoilage Lipid oxidation. AUTOLYSIS Catch-bleeding-gutting Blood circulation stops.   KEY WORDS: shrimp, Litopenaeus vannamei, freshness, postmortem changes, proteomics, muscle protein INTRODUCTION The Pacific white or whiteleg shrimp, Litopenaeus vannamei (Boone, ), is the main commercial shrimp species in China with production levels of approximately 1 million t/y (FAO Fisheries and Aquaculture Department ). The changes in PV of lipids extracted from cephalothorax and hepatopancreas of Pacific white shrimp during 6 days of iced storage are presented in Fig. 2A. A continuous decrease in PV was observed in lipids extracted from cephalothorax throughout 6 days of iced storage (p Cited by: Post mortem pH varies between species but is, as described in section , higher than in warm- blooded animals. The long rigor period and the corresponding low pH () of the very large flatfish, halibut (Hippoglossus hipoglossus), has been offered as an explanation for .

Full text of "Fresh Fish Quality And Quality Changes Fao Fisheries Series No 29" See other formats. You can write a book review and share your experiences. Other readers will always be interested in your opinion of the books you've read. Whether you've loved the book or not, if you give your honest and detailed thoughts then people will find new books that are right for them.   Solberg, T., & Nesbakken, T. () Quality changes in iced shrimps (Pandalus borealis). III. Indole and pH in shrimps caught in the Barents Sea compared with shrimps caught in the Far East. Nordisk Veterinaermedicin, 33, – Google ScholarCited by:   METHODS OF QUALITY ASSESSMENT OF FISH 1. METHODS OF QUALITY ASSESSMENT OF FISH INTRODUCTION Quality assessment is a part of quality assurance that focuses on assessment of fulfilling quality requirements. The quality of fish and fishery products has become a major concern in fish industry all over the world.