000			02322nam a2200217Ia 4500
008			170324s9999 xx 000 0 und d
082			_a664
100			_aMichael Antony
100			_eResearcher
245		0	_aQuality of raw shrimps processed in different seafood processing plants located at Tuticorin
245		0	_cby M. Michael Antony
250			_aM. F. Sc
260			_aThoothukudi
260			_bFisheries College and Research Institute
260			_c1997
300			_a67p
500			_aInclude reference
521			_a"The quality characteristics of raw shrimps collected from the three seafood processing plants located in Tuticorin, four fish landing centers and fish market were tested. Raw shrimps had a moisture, protein, fat and ash contents of 72.9, 21.0, 2.4 and 3.2% respectively. The overall sensory score of the raw shrimps was more than 7.00 / 10.00 TMA-N in shrimps from processing plants were within the limit of acceptability, however, 50% of the shrimps from landing centers had higher TMA-N, TVB-N contents of 65% and 20% of the shrimps of processing plants and landing centers, respectively, were found to be within the limit of acceptability. The indole content of the shrimps were found to be below 25�/100g. TPC of the shrimps were almost uniform with 104-105/g, except in two batches collected from landing centres and market, which exhibited higher counts. Raw shrimps from plants 'A' and 'B' were microbiologically good, as the counts of total bacteria and coliforms were low, followed by plant 'C'. The shrimps of IV landing centre (Tharuvaikulam) has got lower microbial counts. However, the microbial counts were quite high in I landing center (Therespuram) and market when compared to all other samples. The pathogens like V. cholerae, Salmonella and L. monocytogenes were totally absent in the raw shrimps. Significant difference was observed between the batches of shrimps collected from seafood processing plants on the microbial quality, particularly the total coliforms and E. coli. The results suggest that seafood processing industries should take proper care in the collection of raw material from the landing centres of different regions in various seasons in order to produce an uniformly good quality product."
650			_aShrimp - Processing
942			_cRF
999			_c10925 _d10925