Preliminary studies on blanching of prawn

The paper represents results on the studies undertaken to find out the causes of irregular drained weight conditions in commercial canned prawn samples. The tendency of cooked prawn to attain the equilibrium moisture content (72-74% in M. affinis and M. dobsoni) when in contact with brine has been found to be mainly responsible for the loss and gaine in drained weight. Underblanching results in loss of moistures from the meat during processing. It has been found that under standard blanching conditions, which is independent of initial moisture content, salt concentration of the blanch liquor and the temperature of sterilisation, the fluctuation in the drained weight could be avoided