Use of antibiotics in the preservation of prawn
Effect of incorporating chlorotetracycline (CTC) in ice up to 5 ppm level on the keeping quality of prawns has been studied. A shelf life extension by nearly six days is obtained for the CTC-iced sample over the control. The headless prawns absorbed greater amounts of CTC than whole prawns during storage in CTC-ice. Traces of the antibiotic are found in the muscle of the CTC-iced prawns even after cooking for one hour. The cause of destruction of CTC when used for prawn preservation is discussed.
Saved in:
| Main Authors: | , |
|---|---|
| Format: | article biblioteca |
| Language: | English |
| Published: |
1971
|
| Subjects: | Fisheries, chlorotetracycline, antibiotics, prawns preservation, perishable foods, processing fishery products, |
| Online Access: | http://hdl.handle.net/1834/33554 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|