Studies on technological problems associated with the processing of cooked frozen prawns. Pt. 1. Preprocess storage conditions of raw material in relation to quality

The chemical and organoleptic properties of prawn held in ice for different days prior to cooking and the changes after freezing and subsequent storage were studied with three different species of prawn viz. Metapenaeus monoceros, Metapenaeus dobsoni and Parapeneopsis stylifera. The optimum period for which the prawn can be kept under ideal conditions of icing prior to cooking has been worked out.

Studies on technological problems associated with the processing of cooked frozen prawns. Pt. 2. Hygienic conditions in relation to bacteriological characteristics

The importance of sanitary practices in the processing of precooked frozen shrimps has been discussed. Several typical examples have been shown to point out the different sources of contamination of the product and the extent to which each of the factors by itself or in combination affect the bacterial quality of the final product. A scheme of processing has also been suggested for controlling the microbial quality.