Impact of marination, pre‐harvest salt acclimation and sodium chloride concentration on the sensory acceptability of freshwater prawn, Macrobrachium rosenbergii. (16th April 2016)

• Record Type: Journal Article
• Authors: Zhao, Yan; Jackson, Viodelda; Ciaramella, Michael A; Lolley, Austin T; Allen, Peter J; Schilling, Mark W
• Is Part Of: Aquaculture research. Volume 48:Number 5(2017)
• Page Start: 2096
• Page End: 2101
• Publication Date: 2016-04-16
• Subjects: freshwater prawn -- salt acclimation -- marination -- sodium chloride; Aquaculture -- Periodicals; Fishery management -- Periodicals; 639.8
• DOI: 10.1111/are.13044
• Languages: English
• ISSNs: 1355-557X

Abstract

Abstract: This study was conducted to evaluate the consumer acceptability of post‐harvest freshwater prawns marinated in salt solutions (0.5%, 1%, 1.5% and 2% NaCl in the cooked product), and to compare the sensory acceptability of these treatments against prawns that had been salt acclimated pre‐harvest while still alive. The salt‐acclimated prawns were transferred to 250‐L tanks containing 10 ppt solar salt (NaCl with small concentrations of CaCl2 and KCl). Salts were increased by 5 ppt in 2 h increments until 30 ppt was reached. After 18 h of salt acclimation, prawns were chill killed. Prawns that were used for post‐mortem marination treatments were transferred to 250 L tanks with freshwater for 18 h prior to harvest and post‐mortem marination. Two consumer‐based sensory tests were conducted ( n = 102). Results indicate that flavour, texture and overall acceptability of prawns increased ( P < 0.05) as the salt concentration increased from 0.5% to 1.5% in marinated prawns. In addition, marinated prawns that contained 1% sodium chloride after cooking did not differ ( P > 0.05) in acceptability when compared to salt acclimated prawns which contained 0.5% sodium chloride in the cooked product. The salt‐acclimated product was preferred ( P < 0.05) over the 0.5% salt marination treatment, although they did not differ in final salt concentration. This indicates that salt acclimation enhanced product acceptability through increased salt concentration as well as due to the salt acclimation process, thus lowering the amount of sodium chloride that was necessary to enhance product acceptability.