Preparation of frozen Macrobrachium nipponense sauce from Anzali wetland and evaluation of its microbial, chemical, sensory and shelf life at 4oC

The present study was conducted to evaluate sauce production of frozen Macrobrachium nipponense from Anzali wetland and determined its quality and shelf life during storage period at 4^oC. The treatments included sorbitol, cooked rice and sucralose. The other components were same. Shrimp processed by pure salt was as control. Peroxide (meq/kgoil), TBRS (mg/kg), TVB-N (mg/100g) and pH were in rice: 0.85-1.65, 0.14-0.99, 23.54-68.87 and 6.01-6.99, sorbitol: 0.93–1.94, 0.36-1.52, 26.34-64.12 and 6.05-6.97, sucralose: 0.72-1.45, 0.10–0.95, 12.50-64.82 and 5.31-6.50 and control treatments: 1.13-2.95, 0.72-1.84, 23.64-73.16 and 5.35-7.35. The bacterial counts of the treatments were acceptable. In rice treatment, taste (4.37) and overall acceptance (4.25) showed a significant increase compared to other treatments (p<0.05). Protein and salt absorption showed differences between experimental and control treatments (p<0.05). Sorbitol treatment had the highest moisture (12.24%). Sauce production was highest in rice (380 ml) and lowest in sorbitol (220 ml) treatments. Rice, sorbitol, sucralose and control treatments had high quality for five, five, six and four months. Given the results, cooked rice is suggesting for shrimp sauce production.