naa a22 4500 510726836 CHVBK 20180411082938.0 cr unu---uuuuu 180411e20130501xx s 000 0 eng 10.1007/s11947-012-0780-2 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0780-2 Changes in K Value, Microbiological and Sensory Acceptability of High Pressure Processed Indian White Prawn ( Fenneropenaeus indicus ) [Elektronische Daten] [J. Ginson, C. Kamalakanth, J. Bindu, R. Venkateswarlu, S. Das, O. Chauhan, T. Gopal] Indian white prawns headless and with shell on were vacuum packed in ethylene-vinyl alcohol pouches and subjected to high pressure treatment of 100, 270, 435 and 600MPa at 25°C for 5min. Subsequently the treated samples were stored in ice (2 ± 1°C) along with control. The samples were periodically analysed to study the changes in total viable count, total Enterobacteriaceae count, K value and overall acceptability. Total viable count, total Enterobacteriaceae count and K value reduced proportionately with increasing high pressure treatment. However, K value and total viable count showed an increasing trend during chill storage whereas total Enterobacteriaceae decreased. No significant difference in K value was observed between control and 100MPa, while higher pressure treated samples showed a significant difference (P < 0.05). However, among the treatments 270MPa was found to have better sensory acceptability. Springer Science+Business Media, LLC, 2012 High pressure nationallicence White prawn nationallicence K value nationallicence Total viable count nationallicence Chill storage nationallicence Packaging nationallicence Ginson J. Central Institute of Fisheries Technology, Matsyapuri, 682029, Cochin, India aut Kamalakanth C. Central Institute of Fisheries Technology, Matsyapuri, 682029, Cochin, India aut Bindu J. Central Institute of Fisheries Technology, Matsyapuri, 682029, Cochin, India aut Venkateswarlu R. Central Institute of Fisheries Technology, Matsyapuri, 682029, Cochin, India aut Das S. Central Institute of Fisheries Technology, Matsyapuri, 682029, Cochin, India aut Chauhan O. Defence Food Research Laboratory, Siddhartha Nagar, 570011, Mysore, India aut Gopal T. Central Institute of Fisheries Technology, Matsyapuri, 682029, Cochin, India aut Food and Bioprocess Technology Springer-Verlag 6/5(2013-05-01), 1175-1180 1935-5130 6:5<1175 2013 6 11947 https://doi.org/10.1007/s11947-012-0780-2 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0780-2 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Ginson J. Central Institute of Fisheries Technology, Matsyapuri, 682029, Cochin, India aut NATIONALLICENCE 700 1- Kamalakanth C. Central Institute of Fisheries Technology, Matsyapuri, 682029, Cochin, India aut NATIONALLICENCE 700 1- Bindu J. Central Institute of Fisheries Technology, Matsyapuri, 682029, Cochin, India aut NATIONALLICENCE 700 1- Venkateswarlu R. Central Institute of Fisheries Technology, Matsyapuri, 682029, Cochin, India aut NATIONALLICENCE 700 1- Das S. Central Institute of Fisheries Technology, Matsyapuri, 682029, Cochin, India aut NATIONALLICENCE 700 1- Chauhan O. Defence Food Research Laboratory, Siddhartha Nagar, 570011, Mysore, India aut NATIONALLICENCE 700 1- Gopal T. Central Institute of Fisheries Technology, Matsyapuri, 682029, Cochin, India aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/5(2013-05-01), 1175-1180 1935-5130 6:5<1175 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer