Changes in K Value, Microbiological and Sensory Acceptability of High Pressure Processed Indian White Prawn (Fenneropenaeus indicus)

Food and Bioprocess Technology

Volumn 6, Issue 5, 2013, Pages 1175-1180

  Ginson, J ^a   Kamalakanth, C K ^a   Bindu, J ^a   Venkateswarlu, R ^a   Das, S ^a   Chauhan, O P ^b   Gopal, T K Srinivasa ^a  

^a CENTRAL INSTITUTE OF FISHERIES TECHNOLOGY   (India)

^b DEFENCE FOOD RESEARCH LABORATORY   (India)

Author keywords

Chill storage; High pressure; K value; Packaging; Total viable count; White prawn

Indexed keywords

ETHYLENE; ICE CONTROL; NANOCOMPOSITES; PACKAGING; SHELLFISH;

CHILL STORAGES; HIGH PRESSURE; K-VALUES; TOTAL VIABLE COUNTS; WHITE PRAWN;

FOOD STORAGE;

ENTEROBACTERIACEAE; FENNEROPENAEUS; FENNEROPENAEUS INDICUS;

EID: 84876439459     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0780-2     Document Type: Article

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