Investigations on Head Drooping In Head-on Processed Prawns (Record no. 25604)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02066nam a2200181Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20220817152514.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 140128s9999 xx 000 0 und d |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 639.2 |
| Item number | JOS/IN |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Jose V T |
| 245 ## - TITLE STATEMENT | |
| Title | Investigations on Head Drooping In Head-on Processed Prawns |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc. | Panangad |
| Name of publisher, distributor, etc. | Department of Processing Technology, College of Fisheries |
| Date of publication, distribution, etc. | 1994 |
| 502 ## - DISSERTATION NOTE | |
| Degree type | MSc |
| 520 3# - SUMMARY, ETC. | |
| Summary, etc. | Head drooping is the major quality problem associated with processing of headon prawns. The head drooping in head on prawns refers to the condition of oozing out of hepatopancreatic juice resulting from the breakage of the arthrodial membrane, which connects cephalothoraz of prawn to abdomen dorsally. The susceptibility of prawns to head drooping depends on the stability of the arthrodial membrane which in turn is determined by its biochemical composition. In this connection various biochemical constituents of the arthrodial membrane such as protein, phospholipid, moisture, calcium and cholesterol were analysed for two specied of prawn, Penaeus indicus and Penaeus monodon under three size groups (30/40, 50/60, and 70/80 pieces /kg). The activities of various hydrolytic enzymes of the hepatopancreas were also studied. The various biochemical constituets showed significant difference between species. Within the same species a size wise variation in the constituents of the arthrodial membrane and enzyme activity of hepatopancreas was observed. The various unit process such as hauling time, ice storage durations, freezing methods, cold storage durations and thawing methods were studied individually for their influence on head drooping. The study shows that the major determinants of head drooping in prawns are the biochemical composition of the arthrodial membrane and the easiness with which the hydrolytic enzymes of the hepatopancreas are released on postmortem handling and processing. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | P M Sherief (Guide) |
| 856 ## - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | http://krishikosh.egranth.ac.in/handle/1/5810129343 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | |
| Koha item type | Theses |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Permanent Location | Current Location | Shelving location | Date acquired | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| KAU Central Library, Thrissur | KAU Central Library, Thrissur | Theses | 2014-03-18 | 639.2 JOS/IN | 170649 | 2014-03-18 | 2014-03-18 | Theses |