Now showing items 1-2 of 2
| Abstract: | The aim of the present investigation is to build up the knowledge on the role of commensal bacteria present on the prawns during storage at various temperatures. The study Evaluates the nature of spoilage of prawns during storage at three different temperatures (28:2OC, 4°C and -18°C) by organoleptic assessment, accumulation of trim ethylamine, ammonia content, changes in the flesh pH and total heterotrophic bacterial population at various time intervals and to find out the changes in the proximate composition (protein, carbohydrate, lipid, ash and moisture) of the prawns during storage at various temperatures by estimating the contents at different time intervals along with spoilage assessment. The researcher studies the occurrence and role of various bacterial genera which form the component of spoilage flora during storage and determines the distribution of various hydrolytic enzyme producing bacteria by evaluating their ability to produce enzymes such as caseinase, gelatinase, amylase, lipase and urease. to assess the spoilage potential of the bacteria by testing their ability to reduce trimethylamine oxide (TMAO) to trimethylamine (TMA) and to produce odour in flesh broth and halos in flesh agar media.The researcher also gives stress on the growth kinetics of selected potential spoilers by growing_them in different media and to assess the effect of sodium chloride concentrations, temperature and pH on their growth, survival and. generation time. |
| Description: | School of Marine Sciences, Division of marine biology, microbiology and biochemistry, Cochin University of Science and Technology |
| URI: | http://dyuthi.cusat.ac.in/purl/3208 |
| Files | Size |
|---|---|
| Dyuthi-T1182.pdf | (3.176Mb) |
| URI: | http://dyuthi.cusat.ac.in/purl/1177 |
| Files | Size |
|---|---|
| Chandrasekaran M 1985.PDF | (802.9Kb) |
Now showing items 1-2 of 2
Dyuthi Digital Repository Copyright © 2007-2011 Cochin University of Science and Technology. Items in Dyuthi are protected by copyright, with all rights reserved, unless otherwise indicated.