Effect of preservation methods on qualities of giant freshwater prawns (Macrobrachium rosenbergii)

被引：4

作者：

Noomhorm, A ^{[1
]}

Vongsawasdi, P ^{[1
]}

机构：

[1] Asian Inst Technol, Sch Environm Resources & Dev, Agr & Food Engn Program, Klong Luang 12120, Pathumthani, Thailand

来源：

JOURNAL OF FOOD QUALITY | 1998年 / 21卷 / 02期

关键词：

D O I：

10.1111/j.1745-4557.1998.tb00511.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of three common commercially-practiced preservation methods, i.e., individual quick freezing (IQF), freeze drying and canning, on the quality of giant freshwater prawns (Macrobrachium rosenbergii) were studied. Physical and chemical quality parameters of IQF prawns scored at -25 +/- 1C changed slightly during 6 months' storage. The freeze-dried and the canned prawns stored at 24 +/- 0.5C could maintain their physical, chemical and sensor), qualities during 6 months of storage very well.

引用

页码：145 / 154

页数：10

共 17 条

[1]

BRAMSNAES F, 1969, QUALITY STABILITY FR, P217

[2]

DESROSIER NW, 1977, TECHNOLOGY FOOD PRES, P218

[3] A SIMPLE CENTRIFUGAL METHOD FOR MEASURING EXPRESSIBLE MOISTURE, A WATER-BINDING PROPERTY OF MUSCLE FOODS [J].