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Effect of blanching on frozen storage of prawns (Metapenaeus dobsoni): physicochemical and functional properties.

Shamasunder, B A and Prakash, V. (1994) Effect of blanching on frozen storage of prawns (Metapenaeus dobsoni): physicochemical and functional properties. Journal of Agricultural and Food Chemistry, 42 (1). 185-189, 23 ref..

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Abstract

Effects of blanching (95C for 30, 60 or 120 s) prior to freezing on physicochemical and functional properties of proteins from frozen prawns (Metapenaeus dobsoni) were investigated. Blanching increased the rate of drip loss during storage at -18C. Gel filtration indicated that blanching resulted in complete dissociation of proteins. Sedimentation velocity patterns of proteins extracted from blanched prawns showed a single peak with an s20,w value of 2.5S. Blanching reduced water absorption and fat absorption capacity, foam capacity, foam stability and emulsion properties of the proteins.

Item Type: Article
Uncontrolled Keywords: BLANCHING-; COOKING-; PHYSICAL-PROPERTIES; PRAWNS-; PROTEINS-; PROTEINS-ANIMAL; SHELLFISH-; PHYSICOCHEMICAL-PROPERTIES
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 06 Preservation and Storage > 08 Refrigeration and Freezing
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Jun 2009 05:47
Last Modified: 28 Dec 2011 10:01
URI: http://ir.cftri.com/id/eprint/7914

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