Comparison of sensory characteristics and biochemical parameters in commercial frozen prawns
Commercial samples of frozen shrimp of different styles of presentation and size grades were tested for sensory, physical (cooked yield and pH) and biochemical characteristics (moisture, total nitrogen, water extractable nitrogen, nonprotein nitrogen, alpha amino nitrogen, total volatile nitrogen and trimethylamine nitrogen). The test results are compared and correlated. The order of preference of the samples were HL>PUD>P & D. There was significant correlation between sensory score of cooked sample and WEN, NPN and ∞ – NHsub(2)-N values. TVN and TMA-N did not exhibit any correlation with sensory score. It is inferred that in quality measurement of frozen shrimps of commerce the quantity of water soluble components and the total dry matter can be used to support the sensory test results.
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Format: | article biblioteca |
Language: | English |
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1988
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Subjects: | Chemistry, Fisheries, processed fishery products, sensory testing, Penaeidae, prawns, |
Online Access: | http://hdl.handle.net/1834/34015 |
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dig-aquadocs-1834-340152021-07-10T03:24:56Z Comparison of sensory characteristics and biochemical parameters in commercial frozen prawns Lakshmanan, P.T. Thomas, F. Varma, P.R.G. Mathen, C. Chemistry Fisheries processed fishery products sensory testing Penaeidae prawns Commercial samples of frozen shrimp of different styles of presentation and size grades were tested for sensory, physical (cooked yield and pH) and biochemical characteristics (moisture, total nitrogen, water extractable nitrogen, nonprotein nitrogen, alpha amino nitrogen, total volatile nitrogen and trimethylamine nitrogen). The test results are compared and correlated. The order of preference of the samples were HL>PUD>P & D. There was significant correlation between sensory score of cooked sample and WEN, NPN and ∞ – NHsub(2)-N values. TVN and TMA-N did not exhibit any correlation with sensory score. It is inferred that in quality measurement of frozen shrimps of commerce the quantity of water soluble components and the total dry matter can be used to support the sensory test results. 2021-06-24T17:33:43Z 2021-06-24T17:33:43Z 1988 article 0015-3001 http://hdl.handle.net/1834/34015 en application/pdf application/pdf 47-53 http://aquaticcommons.org/id/eprint/18665 12051 2015-11-10 19:24:43 18665 Society of Fisheries Technologists, India |
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Chemistry Fisheries processed fishery products sensory testing Penaeidae prawns Chemistry Fisheries processed fishery products sensory testing Penaeidae prawns |
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Chemistry Fisheries processed fishery products sensory testing Penaeidae prawns Chemistry Fisheries processed fishery products sensory testing Penaeidae prawns Lakshmanan, P.T. Thomas, F. Varma, P.R.G. Mathen, C. Comparison of sensory characteristics and biochemical parameters in commercial frozen prawns |
description |
Commercial samples of frozen shrimp of different styles of presentation and size grades were tested for sensory, physical (cooked yield and pH) and biochemical characteristics (moisture, total nitrogen, water extractable nitrogen, nonprotein nitrogen, alpha amino nitrogen, total volatile nitrogen and trimethylamine nitrogen). The test results are compared and correlated. The order of preference of the samples were HL>PUD>P & D. There was significant correlation between sensory score of cooked sample and WEN, NPN and ∞ – NHsub(2)-N values. TVN and TMA-N did not exhibit any correlation with sensory score. It is inferred that in quality measurement of frozen shrimps of commerce the quantity of water soluble components and the total dry matter can be used to support the sensory test results. |
format |
article |
topic_facet |
Chemistry Fisheries processed fishery products sensory testing Penaeidae prawns |
author |
Lakshmanan, P.T. Thomas, F. Varma, P.R.G. Mathen, C. |
author_facet |
Lakshmanan, P.T. Thomas, F. Varma, P.R.G. Mathen, C. |
author_sort |
Lakshmanan, P.T. |
title |
Comparison of sensory characteristics and biochemical parameters in commercial frozen prawns |
title_short |
Comparison of sensory characteristics and biochemical parameters in commercial frozen prawns |
title_full |
Comparison of sensory characteristics and biochemical parameters in commercial frozen prawns |
title_fullStr |
Comparison of sensory characteristics and biochemical parameters in commercial frozen prawns |
title_full_unstemmed |
Comparison of sensory characteristics and biochemical parameters in commercial frozen prawns |
title_sort |
comparison of sensory characteristics and biochemical parameters in commercial frozen prawns |
publishDate |
1988 |
url |
http://hdl.handle.net/1834/34015 |
work_keys_str_mv |
AT lakshmananpt comparisonofsensorycharacteristicsandbiochemicalparametersincommercialfrozenprawns AT thomasf comparisonofsensorycharacteristicsandbiochemicalparametersincommercialfrozenprawns AT varmaprg comparisonofsensorycharacteristicsandbiochemicalparametersincommercialfrozenprawns AT mathenc comparisonofsensorycharacteristicsandbiochemicalparametersincommercialfrozenprawns |
_version_ |
1756079168998604800 |