Effect of High-Pressure Processing on Physical, Biochemical, and Microbiological Characteristics of Black Tiger Shrimp (Penaeus monodon)

Effect of High-Pressure Processing on Physical, Biochemical, and Microbiological Characteristics of Black Tiger Shrimp (Penaeus monodon)

The effect of high-pressure processing on quality and shelf life of black tiger shrimp was studied. Shrimp was high-pressure processed at selected pressure levels of 100, 270, and 435 MPa for 5 min at room temperature (25 ± 2 °C). Changes in physical, biochemical, and microbiological characteristics...

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Veröffentlicht in:Food and bioprocess technology 2013-06, Vol.6 (6), p.1390-1400
Hauptverfasser: Kaur, Barjinder Pal, Kaushik Neelima, Srinivasa, Rao P, Chauhan, O P
Format: Artikel
Sprache:eng
Schlagworte:
Microorganisms
Moisture content
Penaeus monodon
Pressure
Pressure effects
Room temperature
Shelf life
Water content
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Zusammenfassung:The effect of high-pressure processing on quality and shelf life of black tiger shrimp was studied. Shrimp was high-pressure processed at selected pressure levels of 100, 270, and 435 MPa for 5 min at room temperature (25 ± 2 °C). Changes in physical, biochemical, and microbiological characteristics after processing and during subsequent chilled storage were examined for 35 days. After processing significant (P 
ISSN:1935-5130
1935-5149
DOI:10.1007/s11947-012-0870-1