Functional relationship between storage time and quality parameters of prawn pickle from Macrobrachium dayanum (Henderson, 1893)

摘要

A study on quality changes of pickle from small freshwater prawn Macrobrachium dayanain (Henderson, 1893) under storage is reported in this communication. The fat content of the pickle decreased significantly (p<0.05) from 21.62 to 18.33 g% during storage. No significant change was recorded in protein and ash contents. During storage, pH showed significant (p<0.01) reduction from 4.63 to 4.00 with simultaneous increase in titrable acidity from 2.18 to 2.88. Peroxide value (PV), free fatty acid (FFA), total volatile bases (TVBN) and alpha amino nitrogen (AAN) increased with storage period. Functional forms of relationships established between storage time and each of the variables, found best in quadratic form for all parameters except PV. which is found to be best at linear form. Total microbial load increased from 4 log cfu g(-1) to 5 log cfu g(-1). During the entire storage period, the product was free from any visible fungal colonies. The overall acceptability of prawn pickle significantly (p<0.01) decreased with storage days.