Studies on the effect of calamansi (Citrus Mitis) juice on the preservation of suahe or shrimps (Genus Penaeus) / Silvestre V. Bersamin, A. S. Legaspi and N. G. Macalingag

By:

Bersamin, Silvestre V

Contributor(s):

Material type: Article

ArticlePublisher: Quezon City, Philippines : Bureau of Fisheries and Aquatic Resources , 1971Content type:

text

Media type:

computer

Carrier type:

online resource

ISSN:

2672-2836 (Online)

Subject(s):

Online resources:

Open access

In: Philippines. The Philippine Journal of Fisheries Volume 9, Issue no. 1 & 2 (1971), page 1-17Abstract: Two sets of experiments (packing in calamansi juice ice, dipping in calamansi juice and packing in ordinary ice) conducted to determine the efficacy of calamansi (a type of citrus fruit similar to lemon) juice in prolonging the freshness of shrimps showed that calamansi juice inhibited the growth of micro-organisms on the flesh of shrimps, retarded proteolytic decomposition which was usually characterized by the development of fishness, blackening of the head and tail and loosening of shells, and inhibited development of strong off-odors.

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Holdings
Item type	Current library	Collection	Call number	Vol info	Status	Date due	Barcode
Journal Article	NFRDI Central Office NFRDI KMRC Indexed Materials Collection	Electronic		Volume 9, Issue no. 1 & 2 (1971), page 1-17	Available		IMC000072
Journal	NFRDI Central Office NFRDI KMRC Institutional Repository Collection	Electronic	SH 1 .B9524 1971 vol. 9 no. 1 & 2 (Browse shelf(Opens below))	Volume 9, No. 1 & 2 (January - December 1971)	Available		IRC00014

Includes bibliographical references

Two sets of experiments (packing in calamansi juice ice, dipping in calamansi juice and packing in ordinary ice) conducted to determine the efficacy of calamansi (a type of citrus fruit similar to lemon) juice in prolonging the freshness of shrimps showed that calamansi juice inhibited the growth of micro-organisms on the flesh of shrimps, retarded proteolytic decomposition which was usually characterized by the development of fishness, blackening of the head and tail and loosening of shells, and inhibited development of strong off-odors.

eng

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