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 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.
Cite this paper
S. Paul, M. Reza, A. Mandal, I. Ahmed, M. Khan, M. Islam and M. Kamal, "Effect of Sodium Tri Polyphosphate (STPP) and Foreign Materials on the Quality of Giant Freshwater Prawn (Macrobrachium rosenbergii) under Ice Storage Condition," Food and Nutrition Sciences, Vol. 3 No. 1, 2012, pp. 34-39. doi: 10.4236/fns.2012.31007.
 DoF, “Saranika, Matsha Soptah-2011,” Directorate of Fisheries, the Government of Peoples’ Republic of Bangladesh, Dhaka, 2011.
 BFFEA, “Basic Information’S on Frozen Food Industry in Bangladesh,” Shrimp and Fish News, Newsletter of Bangladesh Frozen Foods Exporter’s Association, Dhaka, 2006.
 B. R. Reddy and G. Finne, “Hydrolytic and Enzymatic Breakdown of Food Grade Condensed Phosphates in White Shrimp (Penaeus setiferus) Held at Different Temperatures,” Proceedings of 11th Annual Tropical and Subtropical Fisheries Technical Conference of the Americas, Florida, 13-16 January 1986, pp. 201-212.
 A. H. Sutton, “Polyphosphate Treatment of Cod Muscle,” In: R. Kreuzer, Ed., Freezing and Irradiation of Fish, Fishing News Books Ltd. London, 1969, pp. 172-178.
 R. J. Krause, H. W. Ockerman, B. Krol, P. C. Moerman and R. F. Plimpton Jr., “Influence of Tumbling, Tumbling Time, Trim and Sodium Tripolyphosphate on Quality and Yield of Cured Hams,” Journal of Food Science, Vol. 43, No. 3, 2006, pp. 853-855.
 P. Howgate, A. Johnston and K. J. Whittle, “Multilingual Guide to EC Freshness Grades for Fishery Products,” Torry Research Station, Food Safety Directorate, Ministry of Agriculture, Fisheries and Food, Aberdeen, 1992.
 V. Tenhet, G. Finne, R. Nickelson and D. Toloday, “Penetration of Sodium Tripolyphosphate into Fresh and Prefrozen Peeled and Deveined Shrimp,” Journal of Food Science, Vol. 46, No. 2, 1981, pp. 344-349.
 A. Goncalves and J. L. D. Ribeiro, “Optimization of the Freezing Process of Red Shrimp (Pleoticus muelleri) Previously Treated with Phosphates,” International Journal of Refrigeration, Vol. 31, No. 7, 2008, pp. 1134-1144.