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Effect of Sodium Tri Polyphosphate (STPP) and Foreign Materials on the Quality of Giant Freshwater Prawn (Macrobrachium rosenbergii) under Ice Storage Condition
Food and Nutrition Sciences
There are reports on the use of chemicals like sodium tri polyphosphate (STPP) and foreign materials like pearl tapioca (locally called 'sagu'), jelly (litchi) to adulterate freshwater prawn (Macrobrachium rosenbergii) prior to freeze processing to increase their weight. Studies were, therefore, undertaken to determine the changes in product quality on the use of different concentrations of STPP, sagu and litchi under ice storage condition. Percent weight gain of prawn was 5.46, 18.87 and 23.50doi:10.4236/fns.2012.31007 fatcat:bsgeyuupx5fcjps6xcoy5iogfu