On a rational criterion for assigning batch number to processed products of shrimps

Abstract

Investgations were conducted to find the variability of processed shrimps with respect to two qualify characteristics, namely, the numbers of deteriorated and discolored pieces. Samples were collected for three days from two arbitrarily seleced processing factories from Cochin at the pre-freezing stages. Results show that both the quality characteristfes vary significantly between differentt size-grades, but while the variation in the number of deteriorated pieces between days is not significant, the variation in the number of discoloured pieces between days is significant.