SHELF LIFE OF CRAYFISH (PROCAMBARUS CLARKII) AND SHRIMP (PENAEUS SEMISULACTUS) STORED AT DIFFERENT TEMPERATURES | ||||
| Egyptian Journal of Agricultural Research | ||||
| Article 29, Volume 77, Issue 2, March 1999, Page 891-904 PDF (3.56 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejar.1999.335720 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| HANAA A. ABDEL-AZIZ | ||||
| Fish and Meat Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt | ||||
| Abstract | ||||
| Texture, odor, total aerobic plate count (TPC), inosine 5-monophosphate (IMP), hypoxanthine (HX), pH, total volatile nitrogen (TVN) and trimethylamine-nitrogen (IMA-N) changes were determined in crayfish and shrimp stored at -7°C, 4°C and 350C. (TAPC) of cryafish and shrimp were increased by time and storage temperatures, the increase was higher for shrimp than for crayfish. Texture and odor qualities and (IMP) levels were decreased; (HX), PH, (TVN), and (TMA-N) levels were increased by time. Shelf fifes of crayfish and shrimp were 3.5 and 2 months at -7°C; 14 and 10 days at 4°C; and 13 and 17 hr at 35° C, respectively. | ||||
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