Influence of Bleaching Powder on the Quality of Giant Freshwater Prawn (Macrobrachium rosenbergii)

Md. Mizanur  Rahman; Md. Shaheed  Reza; Mohammed Nurul Absar  Khan; Golam Mohammad Moshiur  Rahman; Md. Nazrul  Islam; Md.  Kamal

doi:10.4236/fns.2013.49A2001

FNS Vol.4 No.9 B , September 2013

Influence of Bleaching Powder on the Quality of Giant Freshwater Prawn (Macrobrachium rosenbergii)

Md. Mizanur Rahman, Md. Shaheed Reza^*, Mohammed Nurul Absar Khan, Golam Mohammad Moshiur Rahman, Md. Nazrul Islam, Md. Kamal

Abstract: Calcium hypochlorite commercially known as bleaching powder is used as a bleaching agent in shrimp processing industries in many countries and known to effect biochemical alteration in shrimp muscle. Studies were, therefore, undertaken to determine their effect in different concentrations viz., 10, 20, 30, 40 and 50 ppm with different time intervals on the quality of head-on, headless shell-on and peeled giant freshwater prawn (Macrobrachium rosenbergii) by determining biochemical and organoleptic aspects. Myofibrillar protein solubility of fresh head-on, headless shell-on and peeled samples were 90.5%, 90% and 88%, respectively indicating a gradual decrease in protein solubility with increasing concentration of bleaching powder. Decrease in protein solubility was also higher in samples kept at longer duration in different concentration of bleaching powder. At a given concentration of 50 ppm for 30 min treatment, the loss of myofibrillar protein was higher (26.14%) in peeled samples than those of head-on and headless shell-on samples (20.44% and 21.11%). Shelf life of bleaching powder treated prawn samples was found to be reduced to 4 - 5 days in iced condition compared to 6 - 7 days for control samples. Peeled samples were also found to be more susceptible to bleaching powder than that of head-on and headless shell-on samples.

Keywords: Bleaching Powder; Myofibrillar Protein Solubility; Giant Freshwater Prawn; Organoleptic Quality

Cite this paper: M. Rahman, M. Reza, M. Khan, G. Rahman, M. Islam and M. Kamal, "Influence of Bleaching Powder on the Quality of Giant Freshwater Prawn (Macrobrachium rosenbergii)," Food and Nutrition Sciences, Vol. 4 No. 9, 2013, pp. 1-8. doi: 10.4236/fns.2013.49A2001.

References

[1] S. Paul, M. S. Reza, F. H. Shikha, M. N. A. Khan and M. Kamal, “Culture Practices and Quality Loss of Shrimp and Prawn at Different Stages of Handling and Transpor tation in Bangladesh,” International Journal of Biore search, Vol. 1, No. 4, 2010, pp. 7-13.

[2] S. Paul, M. S. Reza, A. S. M. S. Mandal, I. M. Ahmed, M. N. A. Khan, M. N. Islam and M. Kamal, “Effect of So dium tri Polyphosphate (STPP) and Foreign Materials on the Quality of Giant Freshwater Prawn (Macrobrachium rosenbergii) under Ice Storage Condition,” Food and Nu trition Science, Vol. 3, No. 1, 2012, pp. 34-39.

[3] D. E. Kramer and M. D. Peters, “Effect of pH and Re freezing Treatment on the Texture of Yellowtail Rockfish (Sebastes flavidus) as Measured by Ottawa Texture Meas uring System,” Journal of Food Technology, Vol. 16, No. 5, 1981, pp. 493-504. doi:10.1111/j.1365-2621.1981.tb01842.x

[4] S. V. Perry and T. C. Grey, “A Study of the Effects of Substrate Concentration and Certain Relaxing Factors on the Magnesium Activated Myofibrillar Adenosine Tri phosphatase,” Biochemistry Journal, Vol. 64, No. 1, 1956, pp. 184-192.

[5] A. G. Gornall, C. J. Bardawill and M. M. David, “Deter mination of Serum Proteins by Means of the Biuret Reac tion,” Journal of Biological Chemistry, Vol. 177, 1949, pp. 751-766.

[6] P. Howgate, A. Johnston and K. J. Whittle, “Multilingual Guide to EC Freshness Grades for Fishery Products,” Torry Research Station, Food Safety Directorate, Minis try of Agriculture, Fisheries and Food, Aberdeen, 1992.

[7] N. Seki, M. Ikeda and N. Narita, “Changes in ATPase Activities of Carp Myofibrillar Proteins during Ice Stor age,” Nippon Suisan Gakkaishi, Vol. 45, No. 6, 1979, pp. 791-799. doi:10.2331/suisan.45.791

[8] S. Konagaya and T. Konagaya, “Acid Denaturation of Myofibrillar Protein as the Main Cause of Formation of Yake-Niku, Spontaneously Done Meat in Red Meat Fish,” Nippon Suisan Gakkashi, Vol. 45, No. 2, 1979, p. 245.

[9] M. Kamal, S. Gheyasuddin, S. C. Chakraborty, M. N. Islam, M. A. R. Faruk and M. I. Hossain, “Development for Handling, Transportation and Processing of High Quality Hilsa Fish III. Microbial Aspects of Quality Changes in Hilsa during Ice-Storage,” BAU Research Progress, No. 8, 1994.

[10] M. A. R. Faruk, M. Kamal, M. A. Hossain, M. R. A. Hos sain and M. I. Hossain, “Studies on Rigor-Mortis and Changes in Muscle pH on the Drip Loss under Different Storage Conditions for Rohu Fish (Labeo rohita),” Bang ladesh Journal of Agricultural Science, Vol. 24, No. 2, 1997, pp. 43-49.

[11] J. K. Bandyopadhyan, A. K. Chattopadhyan and S. K. Bhattacharyya, “Studies on the Ice Storage Characteris tics of Commercially Important Fresh Water Fishes,” In: Harvest and Post-Harvest Technology of Fish, Society of Fisheries Technologists (India), Cochin, 1985, pp. 381-385.

[12] S. F. Rubbi, M. Musleuddin, M. Begum, M. Jahan, S. Shamim and A. T. A. Ahmed, “Handling of Six Species of Fresh Fish of Bangladesh,” FAO Fisheries Report, No. 311, 1985, pp. 108-122.

[13] M. Kamal, S. M. Alamgir, M. A. Faruke, M. N. Islam and M. A. Hossain, “Post-Mortem Changes in Fish. I: Rigor mortis Progress in Two Commercial Important Freshwa ter Fishes of Bangladesh,” Journal of Fisheries, Vol. 17, No. 1, 1993, pp. 13-21.