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Influence of Bleaching Powder on the Quality of Giant Freshwater Prawn (macrobrachium Rosenbergii)

Md. Mizanur Rahman
Department of Fisheries Technology, Faculty of Fisheries, Patuakhali Science and Technology University, Patuakhali, Bangladesh;

Md. Kamal
Department of Fisheries Technology, Faculty of Fisheries, Bangladesh Agricultural University, Mymensingh, Bangladesh;

Md. Nazrul Islam
Department of Fisheries Technology, Faculty of Fisheries, Bangladesh Agricultural University, Mymensingh, Bangladesh;

Golam Mohammad Moshiur Rahman
WorldFish- Bangladesh & South Asia Office, Dhaka, Bangladesh.

Mohammed Nurul Absar Khan
Department of Post-Harvest Technology, Chittagong Veterinary and Animal Sciences University, Chittagong, Bangladesh;

Md. Shaheed Reza
Department of Fisheries Technology, Faculty of Fisheries, Bangladesh Agricultural University, Mymensingh, Bangladesh;

Abstract/ Executive Summary:

Calcium hypochlorite commercially known as bleaching powder is used as a bleaching agent in shrimp processing in- dustries in many countries and known to effect biochemical alteration in shrimp muscle. Studies were, therefore, under- taken to determine their effect in different concentrations viz., 10, 20, 30, 40 and 50 ppm with different time intervals on the quality of head-on, headless shell-on and peeled giant freshwater prawn (Macrobrachium rosenbergii) by deter- mining biochemical and organoleptic aspects. Myofibrillar protein solubility of fresh head-on, headless shell-on and peeled samples were 90.5%, 90% and 88%, respectively indicating a gradual decrease in protein solubility with in- creasing concentration of bleaching powder. Decrease in protein solubility was also higher in samples kept at longer duration in different concentration of bleaching powder. At a given concentration of 50 ppm for 30 min treatment, the loss of myofibrillar protein was higher (26.14%) in peeled samples than those of head-on and headless shell-on samples (20.44% and 21.11%). Shelf life of bleaching powder treated prawn samples was found to be reduced to 4 - 5 days in iced condition compared to 6 - 7 days for control samples. Peeled samples were also found to be more susceptible to bleaching powder than that of head-on and headless shell-on samples.

Keywords: Bleaching Powder, Myofibrillar Protein Solubility, Giant Freshwater Prawn, Organoleptic Quality

Location: Department of Fisheries Technology, Faculty of Fisheries, Bangladesh Agricultural University, Mymensingh.

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Prawn

Objectives:

To know the changes in quality and shelf life of giant freshwater prawn and bleaching pow- der treated prawn under three different conditions viz., head-on, headless shell-on and peeled during ice storage condition under different concentration of solution with different time intervals.

Methodology:

Raw Material: Live giant freshwater prawn samples with an average body weight 63.6 ± 0.5 gm and size 15 - 17 cm were caught from a private farm of Fulpur Upazila in My- mensingh district and transported to Department of Fisheries Technology, Faculty of Fisheries, Bangladesh Agricultural University, Mymensingh in an insulated box with ice (1:1). The samples were processed into three categories which were called head-on, headless shell-on and peeled. One hundred and eight samples were pre- pared for bleaching powder treatment. Bleaching Powder Treatment: Samples were separated into two groups. One group was treated with 5 different concentrations (10, 20, 30, 40, and 50 ppm) of bleaching powder at a 30 min interval and another group was treated with two fixed concentration (20 and 50 ppm) of bleaching powder at different time (10, 20, 30, 40, 50 and 60 min) intervals. Here, 3 samples (head-on, headless shell-on and peeled) were used as control and 54 samples were used for determination of myofibrillar protein solubility. Rest 54 samples were used to evaluate the organoleptic quality of prawn samples. Determination of Myofibrillar Protein Solubility: Preparation of Myofibrils Myofibrils were prepared from prawn muscles immediately after excision according to Perry and Grey [4] with slight modification. The muscle was chopped by a meat grinder and chilled minced muscle (50 g) was homogenized for 1 min in 5 volumes of 39 mM borate buffer (pH 7.1) containing 25 mM KCl and 0.1 mM DTT. The homogenate was centrifuged for 15 min at 600 × g. The residue obtained was again homogenized and centrifuged for 15 min. The light coloured upper layer of the residue consisting mainly of myofibril was recovered with small volume of 39 mM borate buffer (pH 7.1) containing 0.1 M KCl and 0.1 mM DTT. The suspension was centrifuged for 15 min to remove the supernatant. Myofibrils were diluted with 4 volumes of 39 mm borate buffer (pH 7.1) containing 0.1 M KCl and 0.1 mM DTT, and coarse materials removed by centrifuging at 400 × g. The suspension was centrifuged again for 15 min at 600 × g to sediment myofibril. After the pellet was washed three times in the same way, myofibrils were suspended with a desired volume of 39 mm borate buffer (pH 7.1) containing 0.1 M KCl to make a concentration of 10 - 15 mg/ml. Myofibrillar Protein Solubility: Two ml of myofibrillar suspensions (5 mg/ml) were ho- mogenized with 2 ml of 1 M KCl plus 100 mM phosphate buffer (pH 7.0) using a homogenizer. The homogenate was allowed to stand at refrigerated temperature (4°C) overnight. The suspension was centrifuged for 30 min at 400 × g in cool condition. The protein in supernatant was determined by the biuret method. Organoleptic Quality of Prawn: Organoleptic quality of prawn was also determined by dipping in different concentration of bleaching powder with different time interval. The organoleptic changes of prawn after dipping in 10 ppm, 20 ppm, 30 ppm, 40 ppm and 50 ppm bleaching powder solutions for 30 minutes were not significantly different among different concentration for each category sample (head-on, headless shell- on and peeled). Again, the organoleptic changes of prawn samples after dipping in 20 ppm and 50 ppm bleaching powder solutions for 10, 20, 30, 40, 50 and 60 minutes were not significantly different among different time interval. So, from the 1^st group of samples soaked in two concentration (20 and 50 ppm) for 30 minutes and from the 2^nd group of samples soaked in 20 ppm and 50 ppm bleaching powder solutions for maximum time (60 minutes) were isolated. Then those samples were kept in ice storage for 10 days to evaluate the organoleptic changes such as odor, texture, color (with shell), color of flesh and general appearance according to ECC freshness grade for fishery products with slight modifications. Statistical Analysis: For the statistical analysis of data, one-way analysis of variance (ANOVA) and Tukey’s Test was performed us- ing the SPSS (Statistical Package for Social Science, version-12.0). Significant results (p < 0.05) were further tested by using Duncan’s multiple range test (DMRT) at 5% level of significance to identify significant differences among means.

Source of Information: Food and Nutrition Sciences, 2013, 4, 1-8

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Determination of myofibrillar protein solubility in prawn is very essential to evaluate the biochemical quality during post harvest management. It was found that solubility decreased considerably in samples treated with increase- ing concentration of bleaching powder as well as in- creased dipping time where peeled samples were more susceptible to bleaching powder than those of head-on and headless shell-on which might be related to the fact that muscle came in less contact with the bleach. Bleaching powder treatment also reduced the shelf life of prawns up to 2 - 3 days indicating severe loss of myofibrillar protein. The use of bleaching for peeled samples in higher concentration (50 ppm and above), therefore, should be restricted in shrimp processing, as it particularly affects the shelf life of the product.

Knowledge Management: Journal