Title: Biochemical changes in the muscle of freshwater prawn Macrobrachium malcolmsonii (H. Milne Edwards) during frozen storage
Abstract: The freshwater prawn Macrobrachium malcolmsonii is an important component of the prawn industry in South India This study was undertaken to assess the quality of this prawn under conditions of frozen storage. Adult prawns obtained from local fishermen were weighed, assigned to four groups and separately stored at -20°C for 7, 15 and 30 days. One group of prawns was maintained alive as control. On the designated days, the frozen prawns were allowed to thaw and weighed. The muscle tissue was then subjected to various biochemical analyses and the results obtained were compared with those kept alive. There was no significant weight loss in the prawns kept frozen for 7, 15 and 30 days. Soluble protein and carbohydrate contents in muscle were markedly lower in frozen than in fresh prawns. This was very pronounced in those prawns stored at -20°C for 15 and 30 days. Conversely, total lipids contents were higher in frozen than in fresh prawns. Qualitative analysis by SDS-PAGE revealed minimal alterations in the protein profile of 7 days frozen prawns, whereas the intensity of staining of polypeptide bands was generally less in 15 and 30 days frozen prawns. These data suggest that maintaining the freshwater prawn in the frozen state at -20°C upto 7 days may not result in marked biochemical changes. However, extended frozen storage appears to result in a decline of essential nutrients.
Publication Year: 2002
Publication Date: 2002-01-01
Language: en
Type: article
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