Efficacy of Sodium Tripolyphosphate and Non-Phosphate Additives on the survival of Vibrio parahaemolyticus on Prawns (Fenneropenaeus indicus) (H. Milne-Edwards, 1837) during Frozen Storage
Efficacy of Sodium Tripolyphosphate and Non-Phosphate Additives on the survival of Vibrio parahaemolyticus on Prawns (Fenneropenaeus indicus) (H. Milne-Edwards, 1837) during Frozen Storage
Date
2017
Authors
Bini, Francis
Sudha, Santha
Hatha, A. M.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India),COCHIN
Abstract
Use of sodium tripolyphosphate (STPP) and nonphosphate
additives (NP1) in combination with
sodium chloride is practised in soaking to prevent
drip loss while thawing the frozen shrimp. In the
present study, we have determined the efficacy of
these additives on the survival of
Vibrio parahaemolyticus on prawns (Fenneropenaeus
indicus), during block freezing and individual quick
freezing conditions. Freshly harvested prawns were
beheaded and treated with a blend solution containing
STPP/NP1 at 3 g 100 ml-1 in combination with
sodium chloride at 2g 100 ml-1, in two separate
experiments. At appropriate time intervals, whole
prawns were sampled and dilutions plated onto
TCBS agar medium to determine the number of V.
parahaemolyticus. Experiments were performed in
triplicate. Results indicated that STPP treated
samples exhibited significant (p<0.05) reduction in
the number of V. parahaemolyticus at any given time
in both frozen conditions over the course of storage
period as compared with non- phosphate treated
samples. On the other hand, control samples (water
dip) showed a gradual reduction in the number of
organism, which is attributed to freezing. Therefore,
sodium tripolyphosphate can be used as a promising
drip loss preventer as well as an antimicrobial,
to enhance the safety of frozen seafood.
Description
Keywords
Vibrio parahaemolyticus, food safety, seafood, sodium tripolyphosphate, non-phosphate additive
Citation
Fishery Tech. 54(4) :265-272