Changes in Fatty Acids and Sensory Quality of Fresh Water Prawn ( Macrobrachium rosenbergii ) Stored Under Frozen Conditions

The effects of frozen storage and packaging methods on the oxidation of fatty acids and rancidity development in fresh‐water prawn Macrobrachium rosenbergii were studied. The lipids of these fresh prawns contained 23% saturated, 46% monounsaturated, and 31% polyunsaturated fatty acids. The fatty acids, especially the unsaturated ones decreased during frozen storage for 6 months at ‐18°C, regardless of the packaging procedure employed. No objectionable rancid flavor was detected in these prawns during the 6‐month frozen storage study.