Effect of Sodium Tri Polyphosphate (STPP) and Foreign Materials on the Quality of Giant Freshwater Prawn (<i>Macrobrachium rosenbergii</i>) under Ice Storage Condition

作     者：Sujay Paul Md. Shaheed Reza Abu Saim Mahammed Shadat Mandal Imrul Mosaddek Ahmed Mohammed Nurul Absar Khan Md. Nazrul Islam Md. Kamal 

作者机构：不详 

出 版 物：《Food and Nutrition Sciences》 (食品与营养科学（英文）)

年 卷 期：2012年第3卷第1期

页      面：34-39页

学科分类：1002[医学-临床医学] 100214[医学-肿瘤学] 10[医学] 

主　　题：Adulteration Freshwater Prawn Macrobrachium rosenbergii Pearl Tapioca Quality Assessment Sodium Tri Polyphosphate STPP 

摘      要：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 processing 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 dipping 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.