Technological aspects of preservation and processing of edible shell fishes III. Factors influencing the keeping quality of crab (Scylla serrata) during freezing and frozen storage

Technological aspects of preservation and processing of edible shell fishes III. Factors influencing the keeping quality of crab (Scylla serrata) during freezing and frozen storage

The possible factors leading to the loss of flavour and general quality of crab during freezing and frozen storage have been studied. The preprocess ice storage condition of the raw material was found to be one such important factor while the fresh frozen crab meat remained in good organoleptic condition for about 51 weeks at -23°C, the 7 days iced material held frozen was found to have a shelf life of about 21 weeks. The fall in myofibrillar protein noted during frozen storage together with the loss of myosin ATPase activity correlated well with the loss of organoleptic qualities.

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Bibliographic Details
Main Author: Chinnamma, G.
Format: article biblioteca
Language:English
Published: 1973
Subjects:Fisheries, Scylla serrata, processing fishery products, quality control, frozen storage, freezing storage, edible crabs,
Online Access:http://hdl.handle.net/1834/33608
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spelling dig-aquadocs-1834-336082021-07-06T02:53:18Z Technological aspects of preservation and processing of edible shell fishes III. Factors influencing the keeping quality of crab (Scylla serrata) during freezing and frozen storage Chinnamma, G. Fisheries Scylla serrata processing fishery products quality control frozen storage freezing storage edible crabs The possible factors leading to the loss of flavour and general quality of crab during freezing and frozen storage have been studied. The preprocess ice storage condition of the raw material was found to be one such important factor while the fresh frozen crab meat remained in good organoleptic condition for about 51 weeks at -23°C, the 7 days iced material held frozen was found to have a shelf life of about 21 weeks. The fall in myofibrillar protein noted during frozen storage together with the loss of myosin ATPase activity correlated well with the loss of organoleptic qualities. Pt. 1: Spoilage during ice storage. Fishery Technology, 7(2), pp. 137-142. - Pt. 2: Influence of season on the chemical composition of crab (Scylla serrata). Fishery Technology, 8(1), pp. 83-88. - Pt. 4: Comparative efficiency of different glazes in the preservation of frozen crab meat. Fishery Technology, 10(2), pp. 166-167. - Pt. 5: Cold storage changes in mussels (Mytilus edulis) and clams (Villorita sp.). Fishery Technology, 10(2), pp. 22-27. 2021-06-24T17:30:51Z 2021-06-24T17:30:51Z 1973 article 0015-3001 http://hdl.handle.net/1834/33608 en application/pdf application/pdf 15-20 http://aquaticcommons.org/id/eprint/18211 12051 2015-11-14 12:55:15 18211 Society of Fisheries Technologists, India
institution UNESCO
collection DSpace
country Francia
countrycode FR
component Bibliográfico
access En linea
databasecode dig-aquadocs
tag biblioteca
region Europa del Oeste
libraryname Repositorio AQUADOCS
language English
topic Fisheries
Scylla serrata
processing fishery products
quality control
frozen storage
freezing storage
edible crabs
Fisheries
Scylla serrata
processing fishery products
quality control
frozen storage
freezing storage
edible crabs
spellingShingle Fisheries
Scylla serrata
processing fishery products
quality control
frozen storage
freezing storage
edible crabs
Fisheries
Scylla serrata
processing fishery products
quality control
frozen storage
freezing storage
edible crabs
Chinnamma, G.
Technological aspects of preservation and processing of edible shell fishes III. Factors influencing the keeping quality of crab (Scylla serrata) during freezing and frozen storage
description The possible factors leading to the loss of flavour and general quality of crab during freezing and frozen storage have been studied. The preprocess ice storage condition of the raw material was found to be one such important factor while the fresh frozen crab meat remained in good organoleptic condition for about 51 weeks at -23°C, the 7 days iced material held frozen was found to have a shelf life of about 21 weeks. The fall in myofibrillar protein noted during frozen storage together with the loss of myosin ATPase activity correlated well with the loss of organoleptic qualities.
format article
topic_facet Fisheries
Scylla serrata
processing fishery products
quality control
frozen storage
freezing storage
edible crabs
author Chinnamma, G.
author_facet Chinnamma, G.
author_sort Chinnamma, G.
title Technological aspects of preservation and processing of edible shell fishes III. Factors influencing the keeping quality of crab (Scylla serrata) during freezing and frozen storage
title_short Technological aspects of preservation and processing of edible shell fishes III. Factors influencing the keeping quality of crab (Scylla serrata) during freezing and frozen storage
title_full Technological aspects of preservation and processing of edible shell fishes III. Factors influencing the keeping quality of crab (Scylla serrata) during freezing and frozen storage
title_fullStr Technological aspects of preservation and processing of edible shell fishes III. Factors influencing the keeping quality of crab (Scylla serrata) during freezing and frozen storage
title_full_unstemmed Technological aspects of preservation and processing of edible shell fishes III. Factors influencing the keeping quality of crab (Scylla serrata) during freezing and frozen storage
title_sort technological aspects of preservation and processing of edible shell fishes iii. factors influencing the keeping quality of crab (scylla serrata) during freezing and frozen storage
publishDate 1973
url http://hdl.handle.net/1834/33608
work_keys_str_mv AT chinnammag technologicalaspectsofpreservationandprocessingofedibleshellfishesiiifactorsinfluencingthekeepingqualityofcrabscyllaserrataduringfreezingandfrozenstorage
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