Standardization of polyphosphate treatment for tiny prawns (Parapenaeopsis stylifera) with special reference to its rehydration capacity and organoleptic quality
Item Type article
Authors Durgale, P.S.; Joshi, V.R.; Balam, M.B.
Download date 28/09/2021 01:18:41
Link to Item http://hdl.handle.net/1834/32443 Journal of the Indian Fisheries Association 157 30, 2003, 157-164
STANDARDIZATION OF POLYPHOSP 1k, TREAT NT FOR TINY PRAWNS (PARAPENAEOPSIS STYLIFERA) WITH SPECIAL FERENCE TO ITS REHYD TION CAPACITY ORGANOLE IC QUALITY*
P. S. Durgale, V. R. Joshit and M. B. Balam College of Fisheries, Shirgaon, Ratnagiri - 415 629
STRACT In the present study, an attempt was made to explore the benefits of polyphosphate for enhancement of dried prawn (Parapenaeopsis stylifera) quality commercially known as "sode" in Maharashtra coast. Dip treatment in polyphosphate solution at different concentrations (viz., 3, 5, 7 and 10%) was given to pealed and undeveined P. stylifera for different durations (viz., 1, 2, 3, 4 and 5 min). Treated prawns were dried and subjected to rehydration capacity test and organoleptic evaluation. Among the different treatments, rehydration capacity was found to increase with the increased duration and concentration of treatment. Tiny prawns treated with sodium tri- polyphosphate solution at the rate of 5% concentration for 5 minutes showed an increase in pH from acidic to alkaline, and had better quality with respect to rehydration capacity and textural attributes as compared to other concentrations and durations of polyphosphate treatment. Keywords: Standardization, polyphosphate, sode, rehydration capacity, texture
INTRODUCTION dried products (Mathen, 1970; Mathen and `Sode' is one of the solar-dried peeled Pillai, 1970; Pearson and Tauber, 1984; and undeveined prawns, which is prepared Basu, 1990; King et al., 1990; Anjaneyulu by spreading on the beach or terrace and et al., 1994; Simpson et al., 1994). drying in the sun for two to three days Polyphosphates have been used for depending upon the weather conditions. improving the rehydration capacity of dried Since it is plain dried, it may be expected to squid (Takahashi and Takei, 1956; Takei have a hard texture after rehydration, which and Takahashi, 1961). Sen and coworkers is usually observed in dried fish and (as quoted by Srikar, 1979) have shellfish products. demonstrated that the tenderness of dry Polyphosphates have been used in meat mackerel is enhanced by treating the fish and fish industries for improving the water with sodium hexametaphosphate prior to holding capacity and texture of frozen and drying. Basu (1990) reported that sodium
* This work forms part of the M. F. Sc. research work of the first author. Corresponding author 158 P. S. DURGALE, V. R. JOSHI AND M. B. BALAM tri-polyphosphate in dried mince meat TER' ODS products lowers the water activity (a w) of Freshly caught tiny prawns the product, imparts bactericidal property, (Parapenaeopsis stylifera) purchased at the increases hydration of the protein and local landing centres were brought under increases resistance to thermal iced conditions to the laboratory and were denaturation of proteins. Meyer (as quoted prepared by peeling, deheading and by Srikar, 1979) found that polyphosphates thorough washing to produce the dried added to the brine of herring immediately product (Flowchart 1). after harvesting and prior to further processing improves colour. Fresh prawns
There are two possible mechanisms by which denaturation of protein is inhibited: Thorough washing (a) the phosphate is directly bound by the protein to increase the number of polar groups in protein (PO 4 — actomyosin) Beheading resulting in an increase in solubility, and (b)phosphates and citrates complex calcium 1 and zinc ions releasing polar groups (Linko Removal of shell and Nikkila as quoted by Srikar, 1979). The use of polyphosphate as flavour 1 improver has been disputed. This is due to Thorough washing the fact that clipping into phosphate solution can mask some of the symptoms of 1 deterioration. However, according to Tarr Peeling et al. (as quoted by Srikar, 1979), the enzyme that hydrolyses 5'-nucleotides is Flowchart 1. General preparation of strongly inhibited by ethylene diamine tetra raw material acetic acid (EDTA), pyrophosphate, KF and Commercially available food grade ZnC12 at 1 to 10 mmol levels. 5'-nucleotides sodium tri-polyphosphate obtained from are flavour intensifiers, which hydrolyse Albright Moraji and Pandit Ltd. Mumbai, when treated with EDTA, pyrophosphate, was used for the dip treatment. Different KF or ZnC12 and thereby improve flavour. concentrations of sodium tri-polyphosphate The present work was taken up with were prepared in potable water by dissolving an intension to develop a methodology for required quantities of sodium tri- using polyphosphates to improve the polyphosphate. Prawns were divided into rehydration capacity and texture of dried 16 lots (for 4 different concentrations; 4 lots prawns. have been used in order to standardize STANDARDIZATION OF POLYPHOSPHATE TREATMENT FOR TINY PRAWNS 15. 9 polyphosphate treatment) and given dip polyphosphate-treated and untreated treatment for various durations in different prawns was directly recorded using a pH concentrations. The concentrations used meter (Sensex, USA). were 3, 5, 7 and 10% for various durations The total volatile base-nitrogen (TVB- such as 1, 2, 3, 4 and 5 minutes. N) and total volatile acids (TVA) were Polyphosphate-treated and untreated estimated by the Convey microdiffusion prawns were allowed to dry in the solar method (Beatty and Gibbons, 1936). dryer for 2-3 days depending upon the Proximate composition of the polyphosphate- weather conditions to a moisture content of treated and dried prawn (sode) was 25%. Solar dryer of size 96 x 63 x 100 cm estimated as per Horwitz (1980). and having three trays of size 95.0 x 36.5 Microbiological analysis was done as per cm each with a capacity of 5 kg was used Collins and Lyne (1984). Wherever for the purpose. Air enters the drier at necessary, the experimental data were 20°C and leaves at 80% relative humidity subjected to appropriate statistical analysis with the collector temperature at 45° C. (Snedecor and Cochran, 1967). The significant differences observed are The rehydration capacity of dried mentioned as p < 0.05. prawns was determined as per Suzuki (1981) with slight modification, without centrifugation. Weight of the polyphosphate- RESULTS DISCUSSION treated dried prawn was taken and then, they were dipped in potable water for one The TVB-N values of untreated, treated hour. During dipping, precaution was taken and treated dried prawn samples were 16.80, to see that all prawns were submerged in 16.78, and 16.81 mg%, respectively, while water. Afterwards, these were drained and the total plate counts were 9.0x10 4, 1.0x104 adhered water was removed by wiping; the and 1.85x104 cfu/g, respectively. weight of prawns was taken to calculate The results of this study clearly show the percentage rehydration capacity. that the rehydration capacity of Residual phosphate was estimated as total polyphosphate-treated dried prawns was phosphorus as per Kanduri and Eckhardt more than that of the control. Further, (2002). rehydration of polyphosphate-treated dried Rehydrated prawns were cooked in 1% prawns showed increasing trend with salt solution. For this purpose, commercially respect to durations and concentrations available table salt was used. The product (Fig. 1). Similarly, the longer the duration so prepared was subjected to organoleptic of dip treatment, the higher was the evaluation by a group often trained panelists rehydration capacity of the dried prawns using a 10-point hedonic scale, viz., for all the concentrations, e.g., in 5% Excellent-10, Very good-9, Good-8, polyphosphate concentration, rehydration , Very poor-1 as per Hiremath and capacity was 92.31% and 95.83% after 1 Dhananjaya (1979). The pH of the and 5 minutes, respectively. It was found 160 P. S. DURGALE, V. R. JOSHI AND M. B. BALAM
Fig. 1. Rehydration capacity of dried prawns treated with different concentrations of polyphosphate for different durations by Suzuki (1981) in the case of ethanol- The proximate composition of untreated, treated, dried and then rehydrated marine polyphosphate dip-treated and dried prawn beef that rehydration capacity of marine is given in Table 1. beef increased when different levels of NaHCO3 were added to minced meat. Basu Organoleptic evaluation (Fig. 2 and 3) (1990) observed that polyphosphate of dried prawns dip-treated with and increased the hydration of proteins and without polyphosphate indicated that also increased the resistance to thermal appearance, colour, taste and flavour were denaturation of proteins up to 45°C in not influenced significantly by variations minced meat dried products. in concentrations and durations of dip
Table 1: Proximate composition (%) of initial peeled and deveined, polyphosphate dip-treated and dried prawns
Process Moisture Crude protein Crude fat Ash
Peeled and undeveined 76.26 20.18 1.45 2.26
Polyphosphate dip-treated 77.38 18.15 1.37 3.18
Dried 25.49 61.48 4.51 8.49 STANDARDIZATION OF POLYPHOSPHATE TREATMENT FOR TINY PRAWNS 161
7.1 - ❑ Control
6.6
cores 6.1 + s l ne a
p 5.6 Mean 5,1
4.6 Appearance Colour Taste Texture Odour Ove all acceptability Attribute Fig. 2. Organoleptic evaluation of dried prawns
Appearance Colour 7.5 8 i3% ®5% • 7% 1110% 3% 5% ■ 7% ■ 10%
7.5 7 7 l scores l scores 6.5
ne 6.5 ane a 6 p p n
n 6 5.5
5.5 Mea Mea 5 1 2 3 4 2 5 Duration (minutes) Duration (minutes)
Taste Texture 7.5 8.5
• 3% 5% • 7% • 10% 3% IS 5% • 7% • 10% Ea 8 res res 7 7.5 co sco l l s 6.5 7 ane ane 6.5 p p 6 5.5
Mean 5.5 Mean 5 1 2 3 5 1 2 3 Duration (minutes) Duration (minutes)
Flavour 7.5 3 % El 5% M 7% ■ 10%
s 7
l score 6.5 e
an 6 p
5.5 Mean
5 1 2 3 4 5 Duration (minutes) Fig. 3. Organoleptic evaluation of dried prawns treated with different concentrations of polyphosphate for different durations 162 P. S. DURGALE, V. R. JOSHI AND M. B. BALAM treatment, and the values ranged between before drying increases the pH of the muscle. 6.0 and 6.8. For the same concentration, Pearson and Tauber (1984) have reported with increased duration of dip treatment, similar results in the case of ham and increased scores for texture were recorded other cured products, and they opined that over the control (6.25), e.g., for 3% dip only alkaline phosphates were effective for treatment, scores were 6.6 to 6.8 after 1 improving the water binding of cured and 5 minutes of dip treatment, respectively. product. Similar, trends were observed for other Although the dip treatment in 7% concentrations. Among the different sodium tri-polyphosphate for 3 minutes and concentrations, 5% for 5 minutes had the in 10% sodium tri-polyphosphate for 2 highest score for texture followed by 7% for minutes had higher rehydration capacity 3 minutes, 10% for 2 minutes and 3% for 5 than in 5% sodium tri-polyphosphate for 5 minutes. minutes, it was observed that there was After re'hydration, the pH of the deposition of polyphosphate on the surface polyphosphate dip-treated prawn showed of dried prawns treated with 7% sodium an increasing trend with respect to tri-polyphosphate for 3 minutes and 10% durations and concentrations, and the pH for 2 minutes, whereas the polyphosphate of the control sample was found to be lower deposition was not noticed in dip-treated than the polyphosphate-treated samples prawns in 5% sodium tri-polyphosphate for (Fig. 4). Acidic pH of the control sample 5 minutes. Pearson and Tauber (1984) have leads to greater shrinkage of prawn muscle reported the occurrence of crystals on the and results in poor rehydration capacity. surface of cured meat and it could be
Polyphosphate dip treatment to the prawns 0 prevented by reducing the level of phosphate
Fig. 4. pH values of rehydrated prawns untreated and treated with different concentrations of polyphosphate for different durations STANDARDIZATION OF POLYPHOSPHATE TREATMENT FOR TINY PRAWNS 1 63
in the cure. Legal limits for added residual AC 0 DGE phosphates are set at 0.5% of the finished The authors wish to thank the Associate product. Dean, College of Fisheries, Ratnagiri, for Difficulty was encountered in the his kind encouragement and facilities solubilisation of sodium tri-polyphosphate provided. in the higher concentrations, i.e., 7. and 10%. Therefore, it was decided on the basis of these difficulties, organoleptic evaluation FERENCES and rehydration capacity, to consider a dip Anjaneyulu, A. S. N., Sharma, N. and treatment of 5% sodium tri-polyphosphate Kondaiah, N., 1994. Effect of salt and for 5 minutes. The polyphosphate percentage its blend with polyphosphates on the in the dried prawns was below the 0.5% quality of buffalo meat and patties limit. Similarly, it has been worked out by under hot, chilled and frozen conditions. Takahashi and Takei (1956), and Takei J. Food Sci. Technol., 31: 404-408. and Takahashi (1961) that a dip treatment in 5-10% of Na2HPO4 solution for 5 minutes, Basu, S., 1990. Use of tri-polyphosphate or in a mixed solution of 5% of hexa-meta- in the development of products from phosphate and sodium tri-polyphosphate or minced fish meat. Fish. Technol., 27: tetra-polyphosphate (2:1) for 5 minutes 36-39. improves the rehydration capacity of dried Beatty, S. A. and Gibbons, N. E., 1936. squids. It was also observed by Sen and The measurement of spoilage in fish. others (as quoted by Srikar, 1979) that the J. Biol. Board Can., 3: 77-91. tenderness of dry mackerel increased by treating the fish with sodium hexa-meta- Collins, C. H. and Lyne, P. M., 1984. phosphate prior to drying Basu (1990) Microbiological Methods (5th edition). observed that the texture offish cake (from Butterworths, London, 448 pp. minced meat) could be improved by treating Hiremath, G. G. and Dhananjaya, S., the minced meat with polyphosphate prior 1979. A Practical Manual for Freezing to drying. Technology. College of Fisheries, Different polyphosphate treatments Mangalore, 41 pp. given to prawn were found to be significantly Horwitz, W. (ed.), 1980. Official Methods different (p < 0.05). From the above of Analysis of the Association of discussion and comparison between Analytical Chemists (13th edition). organoleptic qualities of different Association of Official Analytical polyphosphate treatments, it can be Chemists, Washington, D.C., 1018 pp. concluded that the treatment of tiny prawns with sodium tri-polyphosphate solution at Kanduri, L. and Eckhardt, R. A., 2002. 5% concentration for 5 minutes increases Food Safety in Shrimp Processing. A the pH of the prawn, and enhances the Handbook for Shrimp Processors, quality with respect to rehydration capacity Importers, Exporters and Retailers. and textural attributes. Fishing News Books, Oxford, 174 pp. 164 P. S. DURGALE, V. R. JOSHI AND M. B. BALAM
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