Study of effects of carbohydrate resource on quality and acceptance level of produced sauce of shrimp freezing waste (Macrobrachium nipponense) at 4 ° C

Sauce is widely used in the world as condiments, as flavoring, material in southeast Asian countries. The purpose of this study was economically use from shrimp waste, to determine the chemical microbial and sensory quality and shelf life of waste sauce produced of frozen shrimp from Anzali wetland. For this research, three treatments including frozen shrimp waste processed by salt (SPS), cooked rice (CRS) and sucralose (CSS) were considered. All treatments included 1: 1 salt. CSS and CRS treatments included same amount of acetic acid, glutamate and sorbate potassium. The experimental treatments were kept at refrigeration temperature for storage period of six months. In experimental treatments, chemical, microbial and sensory factors showed significant changes during storage (p < 0.05). Pseudomonas, Staphylococcus, Coliform, Escherichia coli, yeasts and molds were not observed in test treatments. The CRS treatment showed better sensory specifications compared to the others (p>0.05). Protein, fat, ash, moisture and salt absorption showed no significant difference among test samples (p>0.05). The amount of sauce production in CRS was highest and in SPS treatment was lowest (p < 0.05). The test treatments had good quality the end of storage period in the refrigeration. Considering the CRS treatment had better taste and overall acceptance than other treatments, the significant increase in the amount of sauce produced, therefore treatment processed by cooked rice is recommended for the preparation of sauce from shrimp waste.