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Effect of calcium and magnesium impurities in common salt on the carotenoid pigments in canned prawns.

Godavari Bai, S. (1987) Effect of calcium and magnesium impurities in common salt on the carotenoid pigments in canned prawns. International Journal of Food Science and Technology, 22 (5). 569-570, 4 ref..

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Abstract

Sea-fresh catches of Penaeus indicus, Metapenaeus dobsoni and Parapenaeopsis stylifera were prepared and blanched in various 6% brines containing impurities (e.g. calcium and magnesium chlorides and sulphates) at 0, 0.05, 1.00 and 5.00%, cooled and filled into S-resistant lacquered cans using similarly impure hot-fill 2% brines. Cans were processed, sealed, cooled and stored at room temp. for 7 days before opening. Prawn flesh was analysed for carotenoids and results are tabulated. Colour intensity due to carotenoids increased as % impurity increased, the extent varying with spp. and size of individuals caught.

Item Type: Article
Uncontrolled Keywords: BRINING-; prawns, brines impurities & carotenoids in canned; CONTAMINATION-; CAROTENOIDS-; CANNED-FOODS; CALCIUM-; prawns, brines Ca impurities & carotenoids in canned; MAGNESIUM-; prawns, brines Mg impurities & carotenoids in canned; PRAWNS-; brines impurities & carotenoids in canned prawns
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 14 Carotenoid Chemistry
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 May 2016 07:27
Last Modified: 26 May 2016 07:27
URI: http://ir.cftri.com/id/eprint/6309

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