(Meat yield, Frozen, Cooking, Proximate Compo- sition and Mineral Elements in Macrobrachium acanthurus end Macrobrachium carcinus)

Abstract

The cephalothorax of the fresh water shrimps, Macrobrachium acanthurus and Macrobrachium carcinus, was removed, and the abdominal portions were peeled. The raw meat obtained was submitted to freezing and cooking process. The changes in weight observed during the various processes were estimated and the frozen and cooked meat were analyzed concerning the proximate composition, calcium, phosphorus and chloride.