Effect of preservation methods on qualities of giant freshwater prawns (Macrobrachium Rosenbergii)

Journal of Food Quality

Volumn 21, Issue 2, 1998, Pages 145-154

  Noomhorm, Athapol ^a   Vongsawasdi, Punchira ^a  

^a ASIAN INSTITUTE OF TECHNOLOGY   (Thailand)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0032399266     PISSN: 01469428     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4557.1998.tb00511.x     Document Type: Article

References (14)

1. BRAMSNAES, F. 1969. Quality and stability of frozen seafood. In Quality and Stability of Frozen Food, (W.B. Arsdel, et al. eds.) pp. 217-236, Wiley-Interscience, New York.
2. DESROSIER, N.W. and DESROSIER, J.N. 1977. Principles of food preservation by drying. In The Technology of Food Preservation, 4th Ed., pp. 218-258, Chapman & Hall, New York.
3. Hygiene des Denrces Animales et d' Origine Animale, Techniques de Laboratoire., Ed. Novembre 1970, pp. 1.1-1.4.
4. JAUREGUE, C.A., REGENSTEIN, J.M. and BAKER, R.C. 1981. A simple centrifugal method for measuring expressible moisture: A water-binding property of muscle foods. J. Food Sci. 46, 1271-1273.
5. KONGKEO, H. 1995. How Thailand made it to the top. INFOFISH International 1, 25-31.
6. LINDNER, P., ANGLE, S., WEINSBERG, Z.G. and GRANIT, R. 1988. Factors inducing mushiness in stored prawns. Food Chem. 29, 119-132.
7. MOLINS, R. A. 1991. Interactions between phosphates and food components. In Phosphate in Food, pp. 45-48, CRC Press, Boston.
8. NAIMAN, A., ROSENFELD, R. and ZIRKEL, G. 1986. Correlation and prediction. In Understanding Statistics, 3rd Ed., pp. 249-299, McGraw-Hill Book Co., Singapore.
9. NICKERSON, J.T.R. and KAREL, M. 1975. Preservation of food by freezing. In Fundamentals of Food Processing Operations, (J.L. Heid and M.A. Joslyn, eds.) pp. 439-474, Chapman & Hall, New York.
10. NIP, W.K. and MOY, J.H. 1981. Effect of thawing and subsequent chilling on the quality of prawn, Macrobrachium rosenbergii. J. Food Processing and Preservation 5, 207-213.
11. NIP, W.K., MOY, J.H. and TZANG, Y.Y. 1985. Effect of purging on quality changes of ice-chilled freshwater prawn, Macrobrachium rosenbergii. J. Food Tech. 20, 9-5.
12. PAPADOPULOS, L.S., SMITH, S.B., WHEELER, T.L. and FINNE, G. 1989. Muscle ultrastructural changes in freshwater prawns, Macrobrachium rosenbergii during iced storage. J. Food Sci. 54(5), 1125-1128, 1157.
13. PARK, B., WHITTAKER, A.D., MILLER, R.K. and HALE, D.S. 1994. Ultrasonic spectral analysis for beef sensory attributes. J.Food Sci. 59(4), 697-701, 724.
14. SLATTERY, L., DIONYSIUS, D.A., SMITH, R.A.D. and DEETH, H.C. 1989. Mushiness in the blue swimmer crab Portunus pelgicus. Food Australia 4, 698-703, 709.