Textural and sensory characteristics of retort-processed freshwater prawn, Macrobrachium rosenbergii in paste medium

This study aims to determine the textural and sensory characteristics of retort-processed freshwater prawn, Macrobrachium rosenbergii, in paste medium. The types of packaging materials and methods were also determined to be suitable for low-cost packaging without sacrificing the quality of the meat. TheM. rosenbergii was mixed with different three treatments of paste seafood containing about 25%, 50%, and 100% in different pouches, that is, Treatment 1, Treatment 2, and Treatment 3, which were packed using retort packaging, which went through a process of cooking, filling, and sterilization. Then, after the packaging is done, the effects of the packaging material and method on the M. rosenbergii will be determined using proximate analysis. Besides, the texture and sensory tests were also being carried out using physical analysis, proximate analysis, sensory test evaluation and statistical analysis the one-way ANOVA. Outcomes from the present study reveal that the retort packaging will provide an adequate shelf life for the prawn and maintain the quality of the prawn during its stay in the freezer. Finally, the best prawn in paste medium is T 1, because it has the highest protein content, the pouch is in good condition, and the taste is very delicious.