Abstract:
A 5% wI I solution of foad grade Sodium
Trj~olyph~sphate, N~P:sO.1QJ. 6HzO was used as a dip solution to
tre~t partially processed prawns prio~ to freezing. The f t'ozen
rrp~n~ ~~re then examined to determine whether dip treatment
significantly ~ffe~ted the w~i3ht loss (dr~p lass) in the frozen
pr""""",s, rne.!aslJ ""erl
I
as raw and cooKed )ield. The influence of dip
+~~~+~~~t ~~ th~ ~~3a~aleptic and mic,'"ob...c...cgiLal qualities of
r~~w~~ w~.e also studied. T~e results indicated that dIp
t~~~+-e~t with S~~ium Tripwl,p~osphate signlficantl) reduced the
1-"" igh+ 1£"'<;5 'oJ1'0 i c", is t"'lought to be due to the improvement in
\-"..+"'.~ ...~t":!"ltior . T!.e. or3anole~tic and microbiological
rk"':>~+~risti~s Oc the dip treated prawns were found to De better
tho. +~~ control ~amples.
