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Abstract:
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In this thesis all these aspects are taken into
consideration. Extensive studies were conducted on all
aspects of processing of crabs, mussels and clams. The
species taken for studies are commercially used ones
namely Scylla sereta, perna viridis, and villorita cyprinoids.
In Chapter 4.1 with regard to crab) the following
aspects on their handling and processing are reported
seasonal variation of chemical constituents, changes taking
place during ice storage, freezing, canning etc.
In Chapter 4._2 with regard to mussel, the relation
between age (size) and chemical constituents, changes
taking place during ice storage, freezing, canning etc. are
reported and in Chapter 4.3 the changes taking place in
clam muscle during icing and freezing are reported and the
ame rebility of ice stored clams for canning purpose is
reported.The interference of high concentration of glycogen
in mussel and clam muscles during the colour development
of ribose (Me-jbaum's method) is observed and remedial step
are taken to minimise the interference. |