. Commercial fisheries review. Fisheries; Fish trade. January 1961 COMMERCIAL FISHERIES REVIEW 13 Frozen Storage: During the 6-months study of frozen storage, samples prepared from lot 1 (brown shrimp), and those from lot 2 (white shrimp), gave similar organoleptic scores and pH values for the drip. Both tests indicated that the shrimp remained of good quality dur- ing the entire period of testing. The data on lot 2 are presented in figure 4. Combined Iced and Frozen Storage: Figure 3 also presents pH and organo- leptic data for shrimp stored under the combination of iced and frozen storage. T
. Commercial fisheries review. Fisheries; Fish trade. January 1961 COMMERCIAL FISHERIES REVIEW 13 Frozen Storage: During the 6-months study of frozen storage, samples prepared from lot 1 (brown shrimp), and those from lot 2 (white shrimp), gave similar organoleptic scores and pH values for the drip. Both tests indicated that the shrimp remained of good quality dur- ing the entire period of testing. The data on lot 2 are presented in figure 4. Combined Iced and Frozen Storage: Figure 3 also presents pH and organo- leptic data for shrimp stored under the combination of iced and frozen storage. These pH values followed very closely those for the shrimp stored for the same time on ice but not held in frozen stor- age. The organoleptic scores for the samples frozen for 6 months were always slightly lower, however, than were those of shrimp tested before being frozen. Comments of the panel indicated a loss of flavor--that is, tastelessness rather than a presence of off-flavors and odors in. ^ pH of shrimp drip " •" Organoleptic score - At- Time in frozen storage - months Fig. 4 - Organoleptic quality and pH of shrimp after frozen storage. the shrimp held in frozen storage. Thus, storage at -10° F. for periods up to 6 months does not materially affect the quality of properly-packaged shrimp, at least of the species tested. COLOR CHANGES: With increased iced storage, the color of shrimp drip (table 2) changed in a regular manner from (a) almost transparent colorless, to (b) distinct translu- cent amber, to (c) opaque brown with suspended particles. These changes in shrimp drip appeared to correlate closely with changes in the quality of the shrimp. Drip that was almost Table 2 - Some Physical and Chemical Properties of Shrimp Drip Length of Iced Storage of Shrimp Lot 1 After Iced Storagei/ Lot 1 After Iced and Frozen Storage Lot 3 After Iced Storage?-/ Amount of Drip Collected Color of Drip Folin- Ciocalteu Nitrogen Amount of Drip Collected Optical Density
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