EFFECT OF INDIVIDUAL QUICK FREEZING ON PERFORMANCE, STORAGE AND FROZEN STORAGE CHARACTERISTICS OF WHITE-LEG SHRIMP (Litopenaeus vannamei)

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dc.contributor.advisorPatange S. B.
dc.contributor.advisorRanveer R. C.
dc.contributor.advisorKoli J. M.
dc.contributor.advisorPardeshi I. L.
dc.contributor.authorNikita Sitaram Chande
dc.date.accessioned2024-11-09T05:27:01Z
dc.date.available2024-11-09T05:27:01Z
dc.date.issued2022-11
dc.description.abstractThe study was undertaken on IQF of white-leg shrimps ( Litopenaeus vannamei). The study was aimed to process the shrimp in peeled, deveined and tail-on form subjected to freezing in the raw, with glazed ( 20 %), and treated with NaCl (2 %) + STPP (3 %)+ glaze ( 20 %), NaCl (2 %)+ STPP (3 %)+ blanching at ( 75˚C)+glaze (20 %) and NaCl (2 %) + STPP (3 %)+ cooking at ( 95˚C)+ glaze (20 %), upon freezing the samples were subjected to cold storage at -18˚C. During frozen storage it was evaluated that changes into the core parameters i.e. protein, fat, ash, moisture, drip loss, NPN, TVB-N, TMA-N and total plate count were observed. At the end of storage it was concluded that organoleptically among all the treatments blanched and cooked samples were opted the best.
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810216165
dc.keywordsIQF
dc.keywordsrozen storage and freezing
dc.keywordsPHM_Meat
dc.keywordsPoultry and fish
dc.language.isoEnglish
dc.pages127
dc.publisherDr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli
dc.subPost Harvest Technology
dc.themeEffect of individual quick freezing on performance, storage and frozen storage characteristics of white- leg shrimp ( Litopenaeus vannamei)
dc.these.typeM.Sc
dc.titleEFFECT OF INDIVIDUAL QUICK FREEZING ON PERFORMANCE, STORAGE AND FROZEN STORAGE CHARACTERISTICS OF WHITE-LEG SHRIMP (Litopenaeus vannamei)
dc.typeThesis
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