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Changes in K Value, Microbiological and Sensory Acceptability of High Pressure Processed Indian White Prawn (Fenneropenaeus indicus)

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Abstract

Indian white prawns headless and with shell on were vacuum packed in ethylene-vinyl alcohol pouches and subjected to high pressure treatment of 100, 270, 435 and 600 MPa at 25 °C for 5 min. Subsequently the treated samples were stored in ice (2 ± 1 °C) along with control. The samples were periodically analysed to study the changes in total viable count, total Enterobacteriaceae count, K value and overall acceptability. Total viable count, total Enterobacteriaceae count and K value reduced proportionately with increasing high pressure treatment. However, K value and total viable count showed an increasing trend during chill storage whereas total Enterobacteriaceae decreased. No significant difference in K value was observed between control and 100 MPa, while higher pressure treated samples showed a significant difference (P < 0.05). However, among the treatments 270 MPa was found to have better sensory acceptability.

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Acknowledgements

The authors acknowledge the financial assistance provided by the National Agricultural Innovation Project (NAIP) (Grant No: NAIP/C4/C-30027/2008-09), Indian Council of Agricultural Research, for carrying out this work. We are also indebted to the director of the Defence Food Research Laboratory, Mysore, for providing the HP treatment facilities at their institute. The help rendered by Mr. Joshy C.G., Scientist, Central Institute of Fisheries Technology, for statistical analysis is gratefully acknowledged.

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Authors and Affiliations

  1. Central Institute of Fisheries Technology, Matsyapuri, Cochin, 682029, India

    J. Ginson, C. K. Kamalakanth, J. Bindu, R. Venkateswarlu, S. Das & T. K. Srinivasa Gopal

  2. Defence Food Research Laboratory, Siddhartha Nagar, Mysore, 570011, India

    O. P. Chauhan

  3. Fish Processing Division, Central Institute of Fisheries Technology, Cochin, 682029, Kerala, India

    J. Bindu

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  1. J. Ginson
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  2. C. K. Kamalakanth
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  3. J. Bindu
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  4. R. Venkateswarlu
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  5. S. Das
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  6. O. P. Chauhan
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  7. T. K. Srinivasa Gopal
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Corresponding author

Correspondence to J. Bindu.

Appendix 1

Appendix 1

Sensory Evaluation

Assessor: _______________________ Date: __________

Cooked prawn:

Attributes

Sample I

Sample II

Sample III

Sample IV

Sample V

Appearance

     

Colour

     

Odour

     

Flavour

     

Taste

     

Texture

     

 i. Firmness

     

 ii. Succulence

     

 iii. chewiness

     

 iv. Toughness

     

Overall acceptability

     

Please score the sample characteristics according to the following scale

Quality grade description

Score

Like extremely

09

Like very much

08

Like moderately

07

Like slightly

06

Neither likes nor dislikes

05

Dislike slightly

04

Dislike moderately

03

Dislike very much

02

Dislike extremely

01

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Ginson, J., Kamalakanth, C.K., Bindu, J. et al. Changes in K Value, Microbiological and Sensory Acceptability of High Pressure Processed Indian White Prawn (Fenneropenaeus indicus). Food Bioprocess Technol 6, 1175–1180 (2013). https://doi.org/10.1007/s11947-012-0780-2

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  • DOI: https://doi.org/10.1007/s11947-012-0780-2

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