EFFECT OF SODIUM-ACETATE ON FROZEN STORAGE OF PRAWNS (METAPENAEUS-DOBSONI) - FUNCTIONAL-PROPERTIES OF PROTEINS

The effect of sodium acetate as a prefreezing dip treatment at differe nt concentrations on the functional properties of proteins from prawn (Metapenaeus dobsoni) and as a function of frozen storage period at -1 8 degrees C has been studied. The results show that foam capacity of p rawn proteins increased with increase in acetate concentration. The wa ter absorption capacity values of the proteins decreased from 4.96 to 2.75 g of water/g of dried material in untreated sample over a period of 300 days of storage at -18 degrees C. With increase in sodium aceta te concentration used, from 5% to 20%, the WAC values of samples decre ased from 5.8 to 5.0 g of water/g of dried material. The fat absorptio n capacity values decreased both in untreated and in sodium acetate tr eated samples as a result of frozen storage. The emulsion capacity was higher in prawns treated with 20% acetate as compared to untreated pr awns (114 mL of oil/g of protein).