The effect of sucralose and cooked rice on microbial, chemical, organoleptic testing and shelf life of sauce produced from Japanese shrimp (Macrobrachium nipponense) waste of Anzali wetland during refrigeration (4°C)

Shrimp sauce is a fermented product that is a condiment in Southeast Asian countries. This study aimed to produce a sauce from the frozen waste of Japanese shrimp (Macrobrachium nipponense) from the Anzali wetland, to evaluate it qualitatively, investigate its shelf life at refrigerator temperature (4°C), and assess the efficiency of sauce production in terms of economic use of shrimp waste. Experimental treatments consisted of pure sauce treated with salt (SPS), 0.5% sucralose (CSS), and cooked rice with 65% of the waste weight (CRS). The salt content ​​was the same in all treatments (1:1). Equal amounts of acetic acid, monosodium glutamate, and potassium sorbate were added to CSS and CRS treatments. Samples were then packaged in 250 mL glass vials, and refrigerated for six months. According to the results, there was no significant difference between chemical, microbial, sensory, nutritional parameters, and salt absorption factors (p≥5%). Whereas, chemical, microbial and sensory indices of all treatments were significantly different during storage (p≤5%). Coliform, Escherichia coli, Staphylococcus, Pseudomonas, mold, and yeast were not observed in the treatments. Sauce production efficiency in CRS, CSS, and SPS treatments was 64, 32, and 28%, respectively. Experimental treatments were of acceptable quality until the end of the period. However, considering that the sensory, microbial, chemical, and cooling time characteristics were not significantly different between experimental treatments, the two parameters of sauce efficiency and sauce volume were considerably different under CRS treatment. This could justify the use of cooked rice for the preparation of sauces from frozen shrimp residues. Nevertheless, considering the economic value and cost of rice, as well as the amount of sauce produced in the CSS treatment as opposed to the SPS treatment, making sauce from shrimp waste using sucralose or even pure salt could be justified.