Preservation of prawns in ice and the assessment of their quality by objective standards

Velankar, N K and Govindan, T K (1959) Preservation of prawns in ice and the assessment of their quality by objective standards. Indian Journal of Fisheries, 6 (2). pp. 306-321.

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    Abstract

    Prawns and other crustaceans contribute about 15% of the total marine fish landings in India. Our present annual production of prawns is over 100,000 tons, ranking next only to that of the U.S.A. Large quantities of prawns are preserved by sundrying after previously boiling in salt solution for the internal market as well as for export to Ceylon, Burma and Malaya. A relatively small fraction is sent in ice to inland towns by rail or other conveyance. In recent years a considerably valuable trade in export of frozen prawns and lobsters to the U.S.A. has developed.

    Item Type: Article
    Uncontrolled Keywords: Preservation; prawns; ice; quality assessment
    Subjects: Food Chemistry
    Divisions: CMFRI-Kochi > Physiology and Nutrition Pathology
    Subject Area > CMFRI Brochures > CMFRI-Kochi > Physiology and Nutrition Pathology
    CMFRI-Kochi > Physiology and Nutrition Pathology
    Depositing User: Dr. V Mohan
    Date Deposited: 05 Aug 2010 07:26
    Last Modified: 09 Sep 2015 15:14
    URI: http://eprints.cmfri.org.in/id/eprint/1883

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