effect of sodium tri polyphosphate (stpp) and foreign materials on the quality of giant freshwater prawn (macrobrachium rosenbergii) under ice storage condition三钠的影响多磷酸盐(stpp)和外国材料质量巨大的淡水虾(macrobrachium rosenbergii)贮存条件下冰.pdfVIP

Food and Nutrition Sciences, 2012, 3, 34-39 /10.4236/fns.2012.31007 Published Online January 2012 (http://www.SciRP.org/journal/fns) Effect of Sodium Tri Polyphosphate (STPP) and Foreign Materials on the Quality of Giant Freshwater Prawn (Macrobrachium rosenbergii) under Ice Storage Condition 1 1* 2 3 Sujay Paul , Md. Shaheed Reza , Abu Saim Mahammed Shadat Mandal , Imrul Mosaddek Ahmed , Mohammed Nurul Absar Khan1 1 1 , Md. Nazrul Islam , Md. Kamal 1Department of Fisheries Technology, Faculty of Fisheries, Bangladesh Agricultural University, Mymensingh, Bangladesh; 2The World Fish Center, Bangladesh and South-Asia Office, Dhaka, Bangladesh; 3Bangladesh Agricultural Research Institute, Gazipur, Bangladesh. * Email: rezams@, msreza@.bd rd nd th Received May 23 , 2011; revised November 22 , 2011; accepted November 30 , 2011 ABSTRACT 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. Or