The effect of stratification in ice on the quality of fresh water prawns was monitored by microbiological, subjective and objective textural analyses. In general, prawns in the lower layers of ice exhibited more marked textural changes and greater numbers of potential spoilage bacteria were found on them. No connection was found between the number of proteolytic bacteria and textural changes in the prawn muscle.
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ANGEL et al. (1985) studied this question.
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