Assessment of caramote prawn(Penaeus kerathurus)proximate value and freshness under ice storage

Autor:	M. Ünlüsayin, H. Gülyavuz, R. İkiz, R. Erdilal
Rok vydání:	2014
Předmět:	Caramote prawn Moisture Penaeus kerathurus Aluminium foil Chemistry Flesh Prawn Food science Proximate Food Science Mesophile
Zdroj:	Acta Alimentaria. 43:88-95
ISSN:	1588-2535 0139-3006
DOI:	10.1556/aalim.43.2014.1.9
Popis:	In this study, the flesh yield and proximate contents of caramote prawn, Penaeus kerathurus, were researched depending on sex and seasons. Furthermore, prawns were divided into two groups for freshness assessments at two different times. The first group of prawn was completely wrapped with the stretch film and aluminium foil and stored at room temperature. The second group was placed in water with ice and stored at 4±1 °C (ice storage). The shelf-life of P. kerathurus was determined. Trimethylamine-nitrogen (TMA-N) and pH were analysed to determine biochemical quality and total mesophilic count (TMC) was measured to determine the microbial quality. In addition, sensory analyses were also carried out. The flesh yield of P. kerathurus was on average 52%. It was found that percentages on average moisture, lipid, protein, and ash contents in P. kerathurus were 76.27%, 1.63%, 16.52%, and 1.98%, respectively, and these values changed depending on the season (P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::b1de3f388f3adfe7ca045105c1b0c0f2 https://doi.org/10.1556/aalim.43.2014.1.9 Zobrazit plný text záznamu