Effects of freezing and thawing methods and storage time on thermal properties of freshwater prawns (Macrobrachium rosenbergii)
✍ Scribed by Srinivasan, Subramanian; Xiong, Youling L; Blanchard, Suzanne P
- Publisher
- John Wiley and Sons
- Year
- 1997
- Tongue
- English
- Weight
- 248 KB
- Volume
- 75
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
Thermal stability of proteins in frozen and thawed freshwater prawns was measured by di †erential scanning calorimetry. The onset and peak melting temperatures corresponding to myosin denaturation, as well as total enthalpy of denaturation of prawn muscle, decreased after freezingÈthawing treatments. There were no signiÐcant di †erences in the thermal properties of prawns with changes in the rate of freezing, ie blast (fast) vs still (slow) freezing. However, the thermal properties were inÑuenced by the rate of thawing. Rapid thawing using a combination of microwave and tap water resulted in a lower (P O 0É05) thermal stability of prawn proteins compared to slow (refrigeration) or moderately fast (tap water) thawing methods. Keeping prawn shells intact or not intact during freezingÈthawing did not alter the thermal properties of the prawn proteins.