Studies on the preparation of shrimp pickles in different style and their acceptability

Studies on the preparation of shrimp pickles in different style and their acceptability

Four different styles of shrimp pickle, namely Canadian style, South-eastern style, Asian style and Regular hot style, were prepared from fresh shrimp (Penaeus semisulcatus) and assessed for acceptability. Details are given of the methods of preparation used. All the pickles with pH less than 4.5 ha...

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Hauptverfasser: Rathnakumar, K, Shanmugam, S.A, Abraham, T.J, Jeyachandran, P. (Tamil Nadu Veterinary and Animal Sciences Univ., Tuticorin (India). Dept. of Fish Processing Technology)
Format: Tagungsbericht
Sprache:eng
Schlagworte:
CALIDAD
CREVETTE
ENCURTIDO (PROCESO)
GAMBAS Y CAMARONES
INDE
INDIA
METHODE
METHODS
METODOS
Penaeus semisulcatus
PICKLING
PRAWNS AND SHRIMPS
QUALITE
QUALITY
SAUMURAGE
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Beschreibung
Zusammenfassung:Four different styles of shrimp pickle, namely Canadian style, South-eastern style, Asian style and Regular hot style, were prepared from fresh shrimp (Penaeus semisulcatus) and assessed for acceptability. Details are given of the methods of preparation used. All the pickles with pH less than 4.5 had low levels of viable bacteria and kept well for 9 months without any adverse changes in palatability.
ISSN:0429-9337