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.
