The use of the cryoprotectant sodium tripolyphosphate as a possible method to minimize weight loss in frozen prawns
| dc.contributor.author | Fernando, P.J.M.T.S. | |
| dc.date.accessioned | 2011-12-09T02:28:51Z | |
| dc.date.available | 2011-12-09T02:28:51Z | |
| dc.date.issued | 1988 | |
| dc.description.abstract | A 5% wI I solution of foad grade Sodium Trj~olyph~sphate, N~P:sO.1QJ. 6HzO was used as a dip solution to tre~t partially processed prawns prio~ to freezing. The f t'ozen rrp~n~ ~~re then examined to determine whether dip treatment significantly ~ffe~ted the w~i3ht loss (dr~p lass) in the frozen pr""""",s, rne.!aslJ ""erl I as raw and cooKed )ield. The influence of dip +~~~+~~~t ~~ th~ ~~3a~aleptic and mic,'"ob...c...cgiLal qualities of r~~w~~ w~.e also studied. T~e results indicated that dIp t~~~+-e~t with S~~ium Tripwl,p~osphate signlficantl) reduced the 1-"" igh+ 1£"'<;5 'oJ1'0 i c", is t"'lought to be due to the improvement in \-"..+"'.~ ...~t":!"ltior . T!.e. or3anole~tic and microbiological rk"':>~+~risti~s Oc the dip treated prawns were found to De better tho. +~~ control ~amples. | |
| dc.identifier.citation | MSc Thesis | en_US |
| dc.identifier.uri | http://archive.cmb.ac.lk/handle/70130/1170 | |
| dc.language.iso | en | en_US |
| dc.title | The use of the cryoprotectant sodium tripolyphosphate as a possible method to minimize weight loss in frozen prawns | en_US |
| dc.type | Thesis abstract | en_US |