PENGARUH PENAMBAHAN POLIFOSFAT DAN NATRIUM KLORIDA TERHADAP PENINGKATAN DAYA IKAT AIR UDANG PUTIH BEKU DAN EFISIENSI PROSES
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Published
12 June 2019
Keywords:
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frozen shrimp, polyphosphate, sodium chloride, water holding capacity, white shrimp
Abstract
White shrimp (Litopanaeus vannamei) is one of the most popular seafood commodities, therefore, it has considerable economic value. The aim of this study was to evaluate the effect of polyphosphate and sodium chloride addition in the soaking solution on the water holding capacity (WHC) of frozen white shrimp at a pilot scale (i.e. 12 kg), production cost efficiency and its sensory acceptance. Various combina-tions of salt and phosphates concentration were evaluated to obtain the most optimum condition for in-creasing the frozen shrimp WHC while the final product phosphate residue did not exceed 0.5%. The highest WHC was obtained by soaking the white shrimps in a solution containing 2.5% polyphosphate MTR 80-P and 1.0% NaCl. The phosphate residue concentration determined in the final product was about 0.27%. The final product multisample difference test (rating test) also confirmed that this combination was not detrimental to the perception of the consumers. Moreover, the use of soaking condition reduced the production cost (based on the raw material costs) by Rp. 4.580,900/2.000 kg finished products or equals to Rp. 2.290/kg finished products. Conclusively, the addition of polyphosphate and salt in soaking solution at the optimum concentration increased the WHC of the frozen white shrimps, reduced production cost without changing the product sensory acceptance.
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Swatland HJ. 1984. Structure and Development of Meat Animals. 80-85. Prentice-Hall Inc, Engle-wood Cliffs, New Jersey.
Thepnuan R, Benjakul S, Visessanguan W. 2009. Effect of pyrophosphate and 4‐hexylresorcinol pretreatment on quality of refrigerated white shrimp (Litopenaeus vannamei) kept under mo-dified atmosphere packaging. J Food Sci 73: 124-133. DOI: 10.1111/j.1750-3841.2008.006 74.x.
Troncoso E, PedreschiF, Zúñiga RN. 2009. Compa-rative study of physical and sensory properties of pre-treated potato slices during vacuum and atmospheric frying. LWT-Food Sci Technol 42: 187-195. DOI: 10.1016/j.lwt.2008.05.013.
Tsironi T, Dermesonlouoglou E, Giannakourou M, Taoukis P. 2009.
Shelf life modelling of frozen shrimp at variable temperature conditions. LWT-Food Sci Technol 42: 664-671. DOI: 10.10 16/j.lwt.2008.07.010.
Wachirasiri K, Wanlapa S, Uttapap D, Rungsard-thong V. 2016. Use of amino acids as a phos-phate alternative and their effects on quality of frozen white shrimps (Penaeus vanamei). LWT-Food Sci Technol 69: 303-311. DOI: 10.1016/j. lwt.2016.01.065.
Zhou S, Sheen S, Pang Y, Liu L, Yam KL. 2015. Mo-deling the impact of vapor thymol concentration, temperature, and modified atmosphere condi-tion on growth behavior of Salmonella on raw shrimp. J Food Protect 78: 293-301. DOI: 10. 4315/0362-028X.JFP-14-264.
Carneiro CD, Mársico ET, Ribeiro RD, Júnior CD, Álvares TS, Oliveira De Jesus EF. 2012a. Qua-lity attributes in shrimp treated with polyphos-phate after thawing and cooking: A study using physicochemical analytical methods and low-field 1H NMR. J Food Process Eng 36: 492-499. DOI: 10.1111/jfpe.12011.
Carneiro CD, Mársico ET, Ribeiro RD, Júnior CD, Álvares TS, Oliveira De Jesus EF. 2012b. Studies of the effect of sodium tripolyphosphate on frozen shrimp by physicochemical analytical methods and low field nuclear magnetic reso-nance (LF 1H NMR). LWT-Food Sci Technol 50: 401-407. DOI: 10.1016/j.lwt.2012.09.009.
Chen K, Lia E, Xu C, Wang X, Lin H, Qin JC, Chen L. 2015. Evaluation of different lipid sources in diet of pacific white shrimp Litopenaeus vanna-mei at low salinity. Aquaculture Reports 2: 163-168. DOI: 10.1016/j.aqrep.2015.10.003.
[CAC] Codex Alimentarius Commission. 1995. Re-port of the twenty-first session of the codex committee on fish and fishery products. http:// www.fao.org/docrep/meeting/005/v7950e/v7950e00.htm [02 Maret 2018].
Damez JL, Clerjon S. 2008. Meat quality assess-ment using biophysical methods related to meat structure. Meat Sci 80: 132-149. DOI: 10.1016/j. meatsci.2008.05.039.
Etemadian Y, Shabanpour B, Mahoonak AS, Shaba-ni A. 2012. Combination effect of phosphate and vacuum packaging on quality parameters of Rutilus frisii kutum fillets in ice. Food Res Int 45: 9-16. DOI: 10.1016/j.foodres.2011.09.026.
Gonçalves AA, Ribeiro JLD. 2009. Effects of phos-phate treatment on quality of red shrimp (Pleoti-cus muelleri) processed with cryomechanical freezing. LWT-Food Sci Technol 42: 1435-1438. DOI: 10.1016/j.lwt.2009.03.016.
Hughes JM, Oiseth SK, Purslow PP, Warner RD. 2014. A structural approach to understanding the interactions between colour, water-holding capacity and tenderness. Meat Science 98: 520-532. DOI: 10.1016/j.meatsci.2014.05.022.
Jantakoson T, Thavaroj W, Konno K. 2013. Myosin and actin denaturation in frozen stored kuruma prawn Marsupenaeus japonicus myofibrils. Fisheries Sci 79: 341-347. DOI: 10.1007/s1256 2-012-0589-y.
Johnsen SO, Jørgensen KB, Birkeland S, Skipnes D, Skåra T. 2009. Effects of phosphates and salt in ground raw and cooked farmed cod (Ga-dus morhua) muscle studied by the water hold-ing capacity (WHC), and supported by 31P‐NMR measurements. J Food Sci 74: 211-220. DOI: 10.1111/j.1750-3841.2009.01086.x.
Kementerian Kelautan dan Perikanan. 2015. Kelaut-an dan Perikanan dalam Angka Tahun 2015. http://sidatik.kkp.go.id/files/src/b74413c54e10ed63e28e4ae5cbdf6fa5.pdf [02 Maret 2018]
Lopkulkiaert W, Prapatsornwattana K, Rungsard-thong V. 2009. Effects of sodium bicarbonate containing traces of citric acid in combination with sodium chloride on yield and some proper-ties of white shrimp (Penaeus vannamei) frozen by shelf freezing, air-blast and cryogenic freez-ing. LWT-Food Sci Technol 42: 768-776. DOI: 10.1016/j.lwt.2008.09.019.
Matanjun P, Mohamed S, Mustapha NM, Muham-mad K. 2009. Nutrient content of tropical edible seaweeds, Eucheuma cottonii, Caulerpa lentilli-fera and Sargassum polycystum. J Appl Phycol 21: 75-80. DOI: 10.1007/s10811-008-9326-4.
Nguyen MV, Thorarinsdottir KA, Gudmundsdottir A, Thorkelsson G, Arason S. 2011. The effects of salt concentration on conformational changes in cod (Gadus morhua) proteins during brine salt-ing. Food Chem 125: 1013-1019. DOI: 10.1016/ j.foodchem.2010.09.109
Nirmal NP, Benjakul S. 2010. Effect of catechin and ferulic acid on melanosis and quality of Pacific white shrimp subjected to prior freeze–thawing during refrigerated storage. Food Control 21: 1263-1271. DOI: 10.1016/j.foodcont.2010.02.0 15.
Okpala COR. 2015. The physicochemical changes of farm-raised pacific white shrimp (Litopenaeus vannamei) as influenced by iced storage. Food Nutr Sci 6: 906-922. DOI: 10.4236/fns.2015.610 095.
Paul S, Reza MS, Mandal AS, Ahmed IM, Khan MN, Islam MN, Kamal M. 2011. Effect of sodium tri polyphosphate (STPP) and foreign materials on the quality of giant freshwater prawn (Macrobra-chium rosenbergii) under ice storage condition. Food Nutr Sci 3: 34-39. DOI: 10.4236/fns.2012. 31007.
Pradhan S, Pokhrel MR. 2013. Spectrophotometric determination of phosphate in sugarcane juice, fertilizer, detergent and water samples by moly-bdenum blue method. Sci World 11: 58-62. DOI: 10.3126/sw.v11i11.9139.
Puga-lopez D, Ponce-palafox JT, Barba-quintero G, Torres-herrera MR, Romero-beltran E, Arredon-do-figueroa JL, Gomez MG. 2013. Physicoche-mical, proximate composition, microbiological and sensory analysis of farmed and wild har-vested white shrimp
Litopenaeus vannamei (Boone, 1931) tissues. Curr Res J Biol Sci 5: 130-135.
Soñanez-Organis JG, Racotta IS, Plascencia Y. 2010. Silencing of the hypoxia inducible factor 1 –HIF-1- obliterates the effects of hypoxia on glucose and lactate concentrations in a tissue-specific manner in the shrimp Litopenaeus van-namei. J Exp Mar Biol Ecol 393: 51-58. DOI: 10.1016/j.jembe.2010.06.031.
Sriket C, Benjakul S, Visessanguan W. 2010. Post-mortem changes of muscle from fresh water prawn (Macrobrachium rosenbergii) as influen-ced by spawning stages. LWT-Food Sci Tech-nol 43: 608-616. DOI: 10.1016/j.lwt.2009.10. 010.
Swatland HJ. 1984. Structure and Development of Meat Animals. 80-85. Prentice-Hall Inc, Engle-wood Cliffs, New Jersey.
Thepnuan R, Benjakul S, Visessanguan W. 2009. Effect of pyrophosphate and 4‐hexylresorcinol pretreatment on quality of refrigerated white shrimp (Litopenaeus vannamei) kept under mo-dified atmosphere packaging. J Food Sci 73: 124-133. DOI: 10.1111/j.1750-3841.2008.006 74.x.
Troncoso E, PedreschiF, Zúñiga RN. 2009. Compa-rative study of physical and sensory properties of pre-treated potato slices during vacuum and atmospheric frying. LWT-Food Sci Technol 42: 187-195. DOI: 10.1016/j.lwt.2008.05.013.
Tsironi T, Dermesonlouoglou E, Giannakourou M, Taoukis P. 2009.
Shelf life modelling of frozen shrimp at variable temperature conditions. LWT-Food Sci Technol 42: 664-671. DOI: 10.10 16/j.lwt.2008.07.010.
Wachirasiri K, Wanlapa S, Uttapap D, Rungsard-thong V. 2016. Use of amino acids as a phos-phate alternative and their effects on quality of frozen white shrimps (Penaeus vanamei). LWT-Food Sci Technol 69: 303-311. DOI: 10.1016/j. lwt.2016.01.065.
Zhou S, Sheen S, Pang Y, Liu L, Yam KL. 2015. Mo-deling the impact of vapor thymol concentration, temperature, and modified atmosphere condi-tion on growth behavior of Salmonella on raw shrimp. J Food Protect 78: 293-301. DOI: 10. 4315/0362-028X.JFP-14-264.
Authors
SitanggangA. B., TeguhA., & AhzaA. B. (2019). PENGARUH PENAMBAHAN POLIFOSFAT DAN NATRIUM KLORIDA TERHADAP PENINGKATAN DAYA IKAT AIR UDANG PUTIH BEKU DAN EFISIENSI PROSES. Jurnal Teknologi Dan Industri Pangan, 30(1), 46-55. https://doi.org/10.6066/jtip.2019.30.1.46
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