naa a22 4500 510724485 CHVBK 20180411082930.0 cr unu---uuuuu 180411e20130601xx s 000 0 eng 10.1007/s11947-012-0870-1 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0870-1 Effect of High-Pressure Processing on Physical, Biochemical, and Microbiological Characteristics of Black Tiger Shrimp ( Penaeus monodon) [Elektronische Daten] High-Pressure Processing of Shrimp [Barjinder Kaur, Neelima Kaushik, P. Rao, O. Chauhan] The effect of high-pressure processing on quality and shelf life of black tiger shrimp was studied. Shrimp was high-pressure processed at selected pressure levels of 100, 270, and 435MPa for 5min at room temperature (25 ± 2°C). Changes in physical, biochemical, and microbiological characteristics after processing and during subsequent chilled storage were examined for 35days. After processing significant (P < 0.05) increase in moisture content and parallel reduction in protein content was observed. No significant changes were observed in TVB-N and TMA-N levels of shrimp after processing; however, these significantly increased with storage. Whiteness index increased with pressure intensity imparting brighter and mildly cooked appearance. Pressure-induced hardening effect was observed, which showed decreasing trend during storage. The treated samples maintained lower viable counts throughout the storage, thus having better microbial quality than untreated sample. Shelf life was extended to 15days in shrimp treated at 435MPa compared with 5days in untreated sample. Pressure treatment of 435MPa was found to be most effective in preserving the quality and extending the shelf life of black tiger shrimp. Springer Science+Business Media, LLC, 2012 High-pressure processing nationallicence Black tiger shrimp nationallicence Chilled storage nationallicence Total plate count nationallicence FFA : Free fatty acid nationallicence HP : High pressure nationallicence HPP : High-pressure processing nationallicence MPa : Megapascal nationallicence TVB-N : Total volatile base nitrogen nationallicence TMA-N : Trimethylamine nitrogen nationallicence TPC : Total plate count nationallicence Kaur Barjinder Department of Agricultural and Food Engineering, Indian Institute of Technology Kharagpur, 721302, Kharagpur, West Bengal, India aut Kaushik Neelima Department of Agricultural and Food Engineering, Indian Institute of Technology Kharagpur, 721302, Kharagpur, West Bengal, India aut Rao P. Department of Agricultural and Food Engineering, Indian Institute of Technology Kharagpur, 721302, Kharagpur, West Bengal, India aut Chauhan O. Defence Food Research Laboratory, Ministry of Defence, Government of India, 570011, Mysore, India aut Food and Bioprocess Technology Springer-Verlag 6/6(2013-06-01), 1390-1400 1935-5130 6:6<1390 2013 6 11947 https://doi.org/10.1007/s11947-012-0870-1 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0870-1 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Kaur Barjinder Department of Agricultural and Food Engineering, Indian Institute of Technology Kharagpur, 721302, Kharagpur, West Bengal, India aut NATIONALLICENCE 700 1- Kaushik Neelima Department of Agricultural and Food Engineering, Indian Institute of Technology Kharagpur, 721302, Kharagpur, West Bengal, India aut NATIONALLICENCE 700 1- Rao P. Department of Agricultural and Food Engineering, Indian Institute of Technology Kharagpur, 721302, Kharagpur, West Bengal, India aut NATIONALLICENCE 700 1- Chauhan O. Defence Food Research Laboratory, Ministry of Defence, Government of India, 570011, Mysore, India aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/6(2013-06-01), 1390-1400 1935-5130 6:6<1390 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer