دراسة الخواص الحسية و نسبة التصافي للروبيان الشرقي Macrobrachium nipponense (De Haan, 1849)‎ المصاد من منفذ المسحب قرب هور- الحمار في البصرة

Abstract EN

Samples of orient prawn Macrobrachium nipponense from Al-Masshab Outlet, located in Basrah city, and kept by freeze.

Results showed that the duration of prawn boiling has effect on adherence force between cortex and meat.

The non-boiled prawn were hardest to peeling than those boiled for 5 min, whereas the peeling was easier for prawn boiled for 10 and 15 min.

Also, the results revealed that the number of prawn is 120-272 individual/kg, while 120- 170 indi/kg, and 207-272 indi/kg for males and females number respectively.

The carcass dressing ratio for one kilogram by boil degree, 217-232 g/kg, while 223- 232 gm/kg, and 217-218 gm/kg for males and females number respectively.

As for the resulted organoleptic features, the questionnaire results showed that the highest percentage was for smell (88.89% desired), than taste (81.48%), color and cohesion evenly (67.86%) and finally the volume percentage (64.29% accepted