The effects of three common commercially‐practiced preservation methods, i.e., individual quick freezing (IQF), freeze drying and canning, on the quality of giant freshwater prawns (Macrobrachium rosenbergii) were studied. Physical and chemical quality parameters of IQF prawns stored at −25 ± 1C changed slightly during 6 months' storage. The freeze‐dried and the canned prawns stored at 24 ± 0.5 C could maintain their physical, chemical and sensory qualities during 6 months of storage very well.
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Noomhorm et al. (1998) studied this question.
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