Abstract:
Waste from shrimp processing such as of head, shell and tail may account for
approximately 50% of the catch. The purpose of this study is to develop the best
formulation of concentrated liquid stock from prawn processing waste. In this study,
waste material consists of prawn's head and shell was used as a base for the formulation
of concentrated liquid stock. The method used is the preparation of prawn waste stock
(boiled with water (1 :2) at 80-90 °C for 1 Y2 hours). Then, the prawn waste stock was used
as a base to develop concentrated liquid stock together with other ingredients. Five
formulations were produced using different percentage of prawn waste stock which is
73%, 76%, 79%, 8 2% and 85% (Fl , F2, F3, F4 and F5). Physical analysis, proximate
analysis and sensory evaluation were determined for each formulation. Results from
physical analysis showed that there were significant different (p>0.05) for color and
viscosity analysis for prawn concentrated stock samples. Results from proximate analysis
showed that samples contain high percentage of moisture content compare than other
substances. Sensory evaluation shows that there were no significant different (p>0.05) for
five formulated samples for color, appearance, aroma, taste, foreign taste and overall
acceptance attributes. Results from sensory evaluation showed that Fl , 73% of prawn
waste stock used was the most acceptable product in terms of panelist's acceptance.
Studies on the microbiological aspect should be carried out to predict the shelf life of
these products.
