Journal of Food Processing & Technology

Quality changes in condiment incorporated high pressure processed prawns during low temperature storage

International Conference and Exhibition on Food Processing & Technology

November 22-24, 2012 Hyderabad International Convention Centre, India

Kamalakanth C. K, Ginson Joseph, Bindu J, Asha K. K, Sanjoy Das and Srinivasa Gopal T.K

Posters: J Food Process Technol

Abstract:

Peeled and undeveined fresh white prawns were marinated with condiments like chilli powder, salt and turmeric. The condiment incorporated prawns were then vacuum packed in multilayer pouches and subjected to high pressure treatment of 200, 250 and 300 MPa for 5 min at 25?C. The products were subsequently stored at 2?1?C for evaluating shelf life and were periodically analyzed for biochemical, microbiological and organoleptic parameters. Vacuum packed untreated marinated prawns were kept as control. pH values increased during the storage period. Total volatile base nitrogen values were less in pressure treated samples compared to control and showed an increasing trend during storage. Thiobarbituric acid values were within the limit during the storage period. Free fatty acid content increased during the storage period. Total viable count was higher for control samples and increased during the storage period. Control samples were microbiologically and sensorally rejected after 20 days of storage. Among the treatments prawns treated at 250 MPa were sensorally superior to other samples and had a shelf life of 35 days during chilled storage.

Biography :

Kamalakanth C.K. has completed his M.Sc. in Food Science and Technology from University of Calicut. Presently working as Senior Research Fellow and pursuing Ph.D. in Extrusion Technology under the guidance of T.K. Srinivasa Gopal, Director, Central Institute of Fisheries Technology, Cochin 29.