Meat quality of freshwater prawn (Macrobrachium rosenbergii) treated with soybean and
bambara groundnut extracts at different concentrations was monitored during 10days of iced …

Post-mortem changes of the muscle from pre-and post-spawned fresh water prawn
(Macrobrachium rosenbergii) were comparatively monitored during 7 days of iced storage …

Fresh prawns were subjected to five freeze‐thaw cycles (–29° C⇄ 22° C) and associated
physicochemical changes in muscle were determined. Shear force to break prawn tails was …

Physicochemical changes in prawn muscle as related to freezing and thawing procedures
were monitored during 6 months frozen (-29° C) storage. Lipid oxidation (formation of …

Post-mortem biochemical and physiological changes of climbing perch (Anabas
testudineus) muscle evaluated during iced storage of 18 days compared with muscle protein …

The objective of this study was to evaluate the shelf-life of peeled giant river prawn
Macrobrachium rosenbergii stored directly in contact with ice (DCI), and without direct …

ABSTRACT A study was made on the shelf life of thawed, freshwater prawns. Prawns frozen
by various methods were held frozen for 1 month at–18° C, then thawed and held under ice …

Effects of endogenous enzymes on texture deterioration of Macrobrachium rosenbergii
during frozen storage (− 18° C) were investigated. The prawn was pretreated with iodoacetic …

The biochemical, chemical and physical postmortem changes and their relation to the cazon
muscle eating quality were studied during an 18day storage period at 0° C (ice). Content of …

Deheaded and whole prawns (Macrobrachium rosenbergii) were stored up to 10 days on
ice. Myofibrils, extracted from the first abdominal segment, were prepared for incubations at …