PHOS PHATE TREATMENT OF FROZEN PRAWNS II. FROZEN STORAGE CHARACTERISTICS OF PRAWN MEAT TREATED WITH POLY PHOSPHATES

Abstract

This communication reports the changes in physical, organa=
Jeptic and biochemical characteristics of prawn meat dip-treated with
alkaline and neutral solutions of polyphosphates during frozen
storage. Results are presented on changes in thawed and cooked
yields, Water extractable nitrogen, non-protein nitrogen, free cx:amino
nitrogen, salt solubility, myosin and moisture in the muscle
and loss of soluble nitrogenous constituents in thaw drip during
frozen storage upto seven months. The salt solubility remained
unchanged during storage in samples treated with neutral polyphosphate
solutions and the organoleptic quality was superior to control
sample. It is concluded that dip treatment with neutralised solutions
of tripolyphosphate not only maintains correct drained weight and
improves cooked yield during prolonged frozen storage but also
protects the frozen product from denaturation as measured by the
salt solubility of the proteins.
INTRODUCTION