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.
|Number of pages||22|
|Journal||Journal of Aquatic Food Product Technology|
|State||Published - Jan 29 1998|
Bibliographical noteFunding 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@example.com). 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.
- Freezing and thawing rates
- Freshwater prawns
- Frozen storage
- Machrobrachium rosenbergii
- Physicochemical properties
ASJC Scopus subject areas
- Food Science
- Aquatic Science