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March 25, 2014

United States

Mississippi—Post Harvest Treatment of
Freshwater Prawns with Salt

 

From Abstract: This study was conducted to evaluate the consumer acceptability of freshwater prawns (Macrobrachium rosenbergii) that were harvested and either held and acclimated with salt treatments or marinated with salt.  Post-harvest freshwater prawns were transferred to 250-liter tanks containing one of five salt treatments at 10 parts per thousand (ppt): Instant Ocean (IO; marine salt), solar salt (SS-NaCl), solar salt supplemented with KCl and CaCl2 (SS +), fresh water (FW), and fresh water marinated postmortem (marinated).  Salts were increased by increments of five ppt every two hours until 30 ppt was achieved.  Prawns were harvested after 18 hours of salt acclimation.  Survival was recorded and prawns were then chill killed, de-headed and frozen.  Freshwater control samples were divided into non-marinated controls and samples that were marinated in 5% NaCl for 18 hours at 2–3°C with either shells on or off prior to freezing.  Three consumer panels (n = 60) were conducted to assess the acceptability of prawns on a 9-point hedonic scale.  Consumer acceptability studies indicated that prawns marinated post-mortem without the shell were more acceptable than those from other treatments with respect to flavor, texture and overall acceptability.  In addition, prawns marinated in the shell and from all salt acclimation treatments were preferred over the freshwater treatments.  Panelists were clustered into five consumer groups of which 94.2% of consumers rated the post-mortem marinated prawns without the shell as better than those marinated with shells.  These results suggest that post-mortem marination or salt acclimation significantly improves the acceptability of the freshwater prawns.  Live acclimation to salt enhances flavor due to significantly higher concentrations of glutamic acid in the tail muscle of prawns in comparison to that found in prawns from the FW and marinated treatments.

 

Source: Aquaculture.  Effect of Salt Treatments on Survival and Consumer Acceptability of Freshwater Prawn, Macrobrachium Rosenbergii.  M.A. Ciaramella, P.J. Allen, P. Joseph, L.R. D’Abramo, J.L. Silva, T. Kim and M.W. Schilling (email schilling@foodscience.msstate.edu, Mississippi State University, Department of Food Science Nutrition and Health Promotion, Herzer Building, Mississippi State, MS 39762, USA).  In Press, Accepted Manuscript, March 20, 2014.

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