Nucleotides and related compounds in canned shrimp.

Suryanarayana Rao, S. V. and Rangaswamy, J. R. and Lahiry, N. L. (1969) Nucleotides and related compounds in canned shrimp. Journal of the Fisheries Research Board of Canada, 26 (3). 704-06, 9 ref..

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Abstract

Canned shrimp are of economic importance in India and the effect of canning on the flavour components was examined in the work now described. The nucleotides present are listed together with the amounts present in fresh and canned shrimp. It was found that more than half of each of these nucleotides was lost during canning, a greater amount than is destroyed on heating.

Item Type:	Article
Uncontrolled Keywords:	CANS-; Effect of canning on nucleotides in shrimp; NUCLEOTIDES-; SHRIMPS-
Subjects:	600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish 600 Technology > 08 Food technology > 06 Preservation and Storage > 01 Canning
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	16 Feb 2022 06:14
Last Modified:	16 Feb 2022 06:14
URI:	http://ir.cftri.res.in/id/eprint/7377

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