Development and physicochemical analysis of mantis shrimp (Harpiosquilla harpax) sauce

Abstract

This project was to develop sauce from mantis shrimp (Harpiosquilla harpax), to determine the acceptability of the sauce produced and to determine the physicochemical properties of developed mantis shrimp sauce. This project was important as the commercial oyster sauces contain less oyster extract and oyster is expensive (RM40-50 per kg). Consumer do not have much choice other than oyster and abalone sauce. Oyster culture in Malaysia is not well developed. The sample was obtained at Segari, Manjung, Perak. The mantis shrimp was cooked in water to obtain stock. Stock, water, sugar, salt, MSG, citric acid, HVP, wheat flour, modified corn starch and caramel were heated and simmered until sauce thickened. Sauce produce was then bottled with "hot-filling" method. Physicochemical analyses done on mantis shrimp sauce included total soluble solid, pH, viscosity, color and water activity. Proximate analysis has done on sauce produce included moisture content, protein, fat, ash and total carbohydrate. Sensory evaluation was then carried out by using qu�ntitative acceptance affective test that involved 30 untrained panelists. Attributes tested were color, viscosity, aroma, taste, after taste and overall acceptance. 7 points scaling score sheet was used. Statistical analysis was carried out by CRD (complete randomized design), One-Way ANOVA test for physicochemical and proximate analysis, and Kruskal-Wallis test for sensory analysis. Different percentage of mantis shrimp stock did affect physicochemical, and proximate and sensory characteristic of the sauce produced but there was only significant different in viscosity and color (a* and b*) for physicochemical, significant different in protein and carbohydrate for proximate. Sauce produce had generally good acceptance for all formulation and highest acceptance for sample with 50% stock. Increase of stock, increase the total soluble solid, viscosity, fat, protein, ash, aroma, taste and overall acceptance of the sauce.