Abstract
Effects of sodium acetate as a prefreezing dip treatment at different concn. [5, 10, 15 and 20% w/v] on functional properties of proteins from prawn (Metapenaeus dobsoni), during frozen storage at -18C, were studied. Results show that foam capacity of prawn proteins increased with increase in acetate concn. The water absorption capacity (WAC) values of the proteins decreased from 4.96 to 2.75 g water/g dried material in untreated sample over 300 days storage; with increase in sodium acetate concn., the WAC values of samples decreased from 5.8 to 5.0 g water/g dried material. The fat absorption capacity values decreased both in untreated and treated samples during frozen storage. Emulsion capacity (EC) of untreated samples decreased approx. 5x after 300 days frozen storage. Increasing the sodium acetate concn. increased the EC and reduced decrease in EC with storage.
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