Effects of freezing and thawing methods and storage time on physicochemical properties of freshwater prawns (macrobrachium rosenbergii)

Subramanian Srinivasan; Youling L. Xiong; Suzanne P. Blanchard; James H. Tidwell

doi:10.1300/J030v07n02_05

Effects of freezing and thawing methods and storage time on physicochemical properties of freshwater prawns (macrobrachium rosenbergii)

Subramanian Srinivasan, Youling L. Xiong, Suzanne P. Blanchard, James H. Tidwell

Animal and Food Sciences

Research output: Contribution to journal › Article › peer-review

23 Scopus citations

Abstract

Physicochemical changes in prawn muscle as related to freezing and thawing procedures were monitored during 6 months frozen (-29°C) storage. Lipid oxidation (formation of TBARS) in raw muscle tissue reached a maximum between 1 and 3 months and then decreased thereafter. The kinetics of TBARS formation depended on the presence or absence of shell and rate of thawing. Texture (shear force) of raw muscle decreased slightly (3.5–8.1%) but shear force of cooked prawns increased considerably (13–27.9%) during storage. Cooking loss was higher for shell-off (20.2%) prawns than for shell-on prawns (14.4%), and correlated with increased toughness of cooked muscle. Shells did not protect raw muscle against lipid oxidation but reduced its cooking loss. Electrophoretic analysis showed no protein changes except that the intensity of all protein bands decreased slightly after 6 months storage.

Original language	English
Pages (from-to)	47-68
Number of pages	22
Journal	Journal of Aquatic Food Product Technology
Volume	7
Issue number	2
DOIs	https://doi.org/10.1300/J030v07n02_05
State	Published - Jan 29 1998

Bibliographical note

Funding Information:
ABSTRACT. Physicochemical changes in prawn muscle as related to freezing and thawing procedures were monitored during 6 months frozen (-2g°C) storage. Lipid oxidation (formation of TBARS) in raw muscle tissue reached a maximum between 1 and,3 months and then decreased thereafter. The kinetics of TBARS formation de- Subramanian Srinivasan, PhD, is Postdoctoral Research Associate, Youling L. Xiong, PhD, is Associate Professor, and Suzanne P. Blanchard, BS, is Principal Lab Technician, Department of Animal Sciences, University of Kentucky, Lexington, KY 40546. James H. Tidwell, PhD, is Principal Investigator, Aquaculture Research Center, Kentucky State University, Frankfort, KY 40601. Address correspondence to Youling L. Xiong at the above address (E-mail: [email protected]). The authors thank Danny Yancey, Jonathan Thompson, MacFondren, and Laura Tiu for their invaluable assistance with prawn harvesting and handling. This research was partially funded by a grant from the Distillers Feed Research Council, Ft. Wright, KY and by a USDAICapacity Building Grant to Kentucky State University under the agreement KYX-9403854. Approved for publication as journal article number 96-07-228 by the Director of the Kentucky Agricultural Experiment Station.

Keywords

Freezing and thawing rates
Freshwater prawns
Frozen storage
Machrobrachium rosenbergii
Physicochemical properties

ASJC Scopus subject areas

Food Science
Aquatic Science

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10.1300/J030v07n02_05

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title = "Effects of freezing and thawing methods and storage time on physicochemical properties of freshwater prawns (macrobrachium rosenbergii)",

abstract = "Physicochemical changes in prawn muscle as related to freezing and thawing procedures were monitored during 6 months frozen (-29°C) storage. Lipid oxidation (formation of TBARS) in raw muscle tissue reached a maximum between 1 and 3 months and then decreased thereafter. The kinetics of TBARS formation depended on the presence or absence of shell and rate of thawing. Texture (shear force) of raw muscle decreased slightly (3.5–8.1%) but shear force of cooked prawns increased considerably (13–27.9%) during storage. Cooking loss was higher for shell-off (20.2%) prawns than for shell-on prawns (14.4%), and correlated with increased toughness of cooked muscle. Shells did not protect raw muscle against lipid oxidation but reduced its cooking loss. Electrophoretic analysis showed no protein changes except that the intensity of all protein bands decreased slightly after 6 months storage.",

keywords = "Freezing and thawing rates, Freshwater prawns, Frozen storage, Machrobrachium rosenbergii, Physicochemical properties",

author = "Subramanian Srinivasan and Xiong, {Youling L.} and Blanchard, {Suzanne P.} and Tidwell, {James H.}",

note = "Funding Information: ABSTRACT. Physicochemical changes in prawn muscle as related to freezing and thawing procedures were monitored during 6 months frozen (-2g°C) storage. Lipid oxidation (formation of TBARS) in raw muscle tissue reached a maximum between 1 and,3 months and then decreased thereafter. The kinetics of TBARS formation de- Subramanian Srinivasan, PhD, is Postdoctoral Research Associate, Youling L. Xiong, PhD, is Associate Professor, and Suzanne P. Blanchard, BS, is Principal Lab Technician, Department of Animal Sciences, University of Kentucky, Lexington, KY 40546. James H. Tidwell, PhD, is Principal Investigator, Aquaculture Research Center, Kentucky State University, Frankfort, KY 40601. Address correspondence to Youling L. Xiong at the above address (E-mail: [email protected]). The authors thank Danny Yancey, Jonathan Thompson, MacFondren, and Laura Tiu for their invaluable assistance with prawn harvesting and handling. This research was partially funded by a grant from the Distillers Feed Research Council, Ft. Wright, KY and by a USDAICapacity Building Grant to Kentucky State University under the agreement KYX-9403854. Approved for publication as journal article number 96-07-228 by the Director of the Kentucky Agricultural Experiment Station.",

year = "1998",

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doi = "10.1300/J030v07n02_05",

language = "English",

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AU - Srinivasan, Subramanian

AU - Xiong, Youling L.

AU - Blanchard, Suzanne P.

AU - Tidwell, James H.

N1 - Funding Information: ABSTRACT. Physicochemical changes in prawn muscle as related to freezing and thawing procedures were monitored during 6 months frozen (-2g°C) storage. Lipid oxidation (formation of TBARS) in raw muscle tissue reached a maximum between 1 and,3 months and then decreased thereafter. The kinetics of TBARS formation de- Subramanian Srinivasan, PhD, is Postdoctoral Research Associate, Youling L. Xiong, PhD, is Associate Professor, and Suzanne P. Blanchard, BS, is Principal Lab Technician, Department of Animal Sciences, University of Kentucky, Lexington, KY 40546. James H. Tidwell, PhD, is Principal Investigator, Aquaculture Research Center, Kentucky State University, Frankfort, KY 40601. Address correspondence to Youling L. Xiong at the above address (E-mail: [email protected]). The authors thank Danny Yancey, Jonathan Thompson, MacFondren, and Laura Tiu for their invaluable assistance with prawn harvesting and handling. This research was partially funded by a grant from the Distillers Feed Research Council, Ft. Wright, KY and by a USDAICapacity Building Grant to Kentucky State University under the agreement KYX-9403854. Approved for publication as journal article number 96-07-228 by the Director of the Kentucky Agricultural Experiment Station.

PY - 1998/1/29

Y1 - 1998/1/29

N2 - Physicochemical changes in prawn muscle as related to freezing and thawing procedures were monitored during 6 months frozen (-29°C) storage. Lipid oxidation (formation of TBARS) in raw muscle tissue reached a maximum between 1 and 3 months and then decreased thereafter. The kinetics of TBARS formation depended on the presence or absence of shell and rate of thawing. Texture (shear force) of raw muscle decreased slightly (3.5–8.1%) but shear force of cooked prawns increased considerably (13–27.9%) during storage. Cooking loss was higher for shell-off (20.2%) prawns than for shell-on prawns (14.4%), and correlated with increased toughness of cooked muscle. Shells did not protect raw muscle against lipid oxidation but reduced its cooking loss. Electrophoretic analysis showed no protein changes except that the intensity of all protein bands decreased slightly after 6 months storage.

AB - Physicochemical changes in prawn muscle as related to freezing and thawing procedures were monitored during 6 months frozen (-29°C) storage. Lipid oxidation (formation of TBARS) in raw muscle tissue reached a maximum between 1 and 3 months and then decreased thereafter. The kinetics of TBARS formation depended on the presence or absence of shell and rate of thawing. Texture (shear force) of raw muscle decreased slightly (3.5–8.1%) but shear force of cooked prawns increased considerably (13–27.9%) during storage. Cooking loss was higher for shell-off (20.2%) prawns than for shell-on prawns (14.4%), and correlated with increased toughness of cooked muscle. Shells did not protect raw muscle against lipid oxidation but reduced its cooking loss. Electrophoretic analysis showed no protein changes except that the intensity of all protein bands decreased slightly after 6 months storage.

KW - Freezing and thawing rates

KW - Freshwater prawns

KW - Frozen storage

KW - Machrobrachium rosenbergii

KW - Physicochemical properties

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SN - 1049-8850

VL - 7

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EP - 68

JO - Journal of Aquatic Food Product Technology

JF - Journal of Aquatic Food Product Technology

IS - 2

ER -

Effects of freezing and thawing methods and storage time on physicochemical properties of freshwater prawns (macrobrachium rosenbergii)

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

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