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Effect of Sodium Tri Polyphosphate (stpp) and Foreign Materials on the Quality of Giant Freshwater Prawn (macrobrachium Rosenbergii) Under Ice Storage Condition

Sujay Paul
Department of Fisheries Technology, Faculty of Fisheries, Bangladesh Agricultural University, Mymensingh, Bangladesh

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

Abu Saim Mahammed Shadat Mandal
The World Fish Center, Bangladesh and South-Asia Office, Dhaka, Bangladesh

Imrul Mosaddek Ahmed
Bangladesh Agricultural Research Institute, Gazipur, Bangladesh.

Mohammed Nurul Absar Khan
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

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

Abstract/ Executive Summary:

There are reports on the use of chemicals like sodium tri polyphosphate (STPP) and foreign materials like pearl tapioca (locally called ‘sagu’), jelly (litchi) to adulterate freshwater prawn (Macrobrachium rosenbergii) prior to freeze proc-essing to increase their weight. Studies were, therefore, undertaken to determine the changes in product quality on the use of different concentrations of STPP, sagu and litchi under ice storage condition. Percent weight gain of prawn was 5.46, 18.87 and 23.50 when dipped in 2%, 4% and 6% STPP solution, respectively. In all cases maximum water uptake by prawn muscle was during the first 6 h with fastest weight gain with STPP solutions containing tap water compared to those of ice and tap water. Organoleptic quality of the STPP treated samples became brown and spongy after 8 h of dip-ping treatment under iced condition. Quality assessment studies conducted after injecting sagu and litchi in prawn muscle showed little or no difference with those of control samples during the first 6 h, which turned whitish and swollen with severe drip loss after 24 h of ice stored condition, indicating characteristics for easy identification of the injected shrimps by organoleptic method.

Keywords: Adulteration; Freshwater Prawn; Macrobrachium rosenbergii; Pearl Tapioca; Quality Assessment

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

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Prawn

Objectives:

To report the effect of STPP and two foreign materials viz, pearl tapioca (locally called “sagu”) and jelly (litchi) on the quality and storage life of prawn by determining organoleptic aspects.

Methodology:

Raw Material: Live freshwater prawn (average weight 15 ± 0.5 g) were collected from a farm of Phulpur in Mymensingh district, Bangladesh and transported to the Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh in iced condition (1:1 w/w) in an insulated box. These samples were divided into two groups: 72 samples used for STPP treatment and 9 samples for in-jecting sagu and litchi to evaluate quality. Effect of STPP on the Quality of Shrimp: Three solutions, 2%, 4% and 6% STPP was prepared in three separate beakers using mixture of ice and tap water in one lot and three solutions of 2%, 4% and 6% STPP were prepared using tap water at room temperature in another lot. The samples with head-on, headless, peeled un-deveined (PUD) and peeled deveined (PD) in tripli-cate weremarked using tags and weighted separately in an electric balance. These samples were dipped in each solution for 2 - 8 h. Samples were taken out after definite time intervals and excess water in shrimp body was re- moved using tissue paper. The samples were weighted again and weight gain was recorded. At the same time, the changes in organoleptic characteristics such as odor, tex- ture, color (with shell), color of flesh and general appear- ance were monitored for 24 h according to ECC freshness grade for fishery products with slight modifications. Effect of Injecting of Foreign Materials on the Quality of Shrimp: Nine prawns were used for assessment of quality after injecting of foreign materials using syringes. Prawns were killed in ice and two different treatments were used: 1) prawns injected with pearl tapioca, locally called sagu; 2) prawns injected with jelly like substances locally called litchi. After injecting, the individual sample was weighted and the result of weight gain was calculated compared with control. Quality changes in iced condition was evaluated after taking samples every 8 h and contin-ued for 1 day according to the method mentioned above. Statistical Analysis: Data from different measurements were subjected to t-test (p < 0.05). The statistical analysis package Statview 5.0 for Macintosh (SAS Institute Inc., NC, USA) was used to explore the statistical significance of the results obtained.

Source of Information: Food and Nutrition Sciences, 2012, 3, 34-39

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Percent weight gain of prawn was 5.46, 18.87 and 23.50 when dipped in 2%, 4% and 6% STPP solution, respectively. In all cases maximum water uptake by prawn muscle was during the first 6 h with fastest weight gain with STPP solutions containing tap water compared to those of ice and tap water. Organoleptic quality of the STPP treated samples became brown and spongy after 8 h of dip-ping treatment under iced condition.

Knowledge Management: Journal