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Melanosis and quality attributes of chill stored farm raised whiteleg shrimp (Litopenaeus vannamei)

Loss of market value of shrimp is mainly due to the formation of black spot called melanosis. A study was conducted for 14 days to determine the extent of melanosis and quality changes during that period of freshly har-vested whiteleg shrimp (Litopenaeus vannamei) under chilled storage (2?). Among q...

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Bibliographic Details
Published in:Journal of applied and natural science 2017-03, Vol.9 (1), p.626-631
Main Authors: Senapati, S. R., Kumar, G. Praveen, Singh, Chongtham Baru, Xavier, K. A. Martin, Chouksey, M. K., Nayak, B. B., Balange, Amjad K.
Format: Article
Language:English
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Summary:Loss of market value of shrimp is mainly due to the formation of black spot called melanosis. A study was conducted for 14 days to determine the extent of melanosis and quality changes during that period of freshly har-vested whiteleg shrimp (Litopenaeus vannamei) under chilled storage (2?). Among quality parameters, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBAR-S), were varied from 13.17 mg % to 44.50 mg % and 0.04to 2.57 mg malondehaldehyde/kg of fat respectively whereas melanosis score and metric chroma (C) exhibited significant increases during chilled storage (P
ISSN:0974-9411
2231-5209
DOI:10.31018/jans.v9i1.1242