Research: Black tiger prawns stored in vacuum pack or MAP

Researchers at the Manchester Metropolitan University UK investigated the effect of different packaging and preservation strategies on the shelf life of black tiger prawns.
They found that the method of vacuum-packing prawns was most efficient at preserving their sensorial and textural properties. This method also increased the lag phase of microbial growth at both storage temperatures. They concluded that the most effective method of preserving prawns is vacuum-packing followed by storage at 4 °C as this keeps microbial counts down while at the same time preserving textural and sensorial qualities of the prawns. An article about the research is published in Food Packaging and Shelf Life.
Click here for the article (409 kB).

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