Food and Bioprocess Technology

, Volume 6, Issue 5, pp 1175–1180 | Cite as

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

  • J. Ginson
  • C. K. Kamalakanth
  • J. Bindu
  • R. Venkateswarlu
  • S. Das
  • O. P. Chauhan
  • T. K. Srinivasa Gopal
Original Paper


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.


High pressure White prawn K value Total viable count Chill storage Packaging 



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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Copyright information

© Springer Science+Business Media, LLC 2012

Authors and Affiliations

  • J. Ginson
    • 1
  • C. K. Kamalakanth
    • 1
  • J. Bindu
    • 1
    • 3
  • R. Venkateswarlu
    • 1
  • S. Das
    • 1
  • O. P. Chauhan
    • 2
  • T. K. Srinivasa Gopal
    • 1
  1. 1.Central Institute of Fisheries TechnologyCochinIndia
  2. 2.Defence Food Research LaboratoryMysoreIndia
  3. 3.Fish Processing DivisionCentral Institute of Fisheries TechnologyCochinIndia

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