PLATINIUM MARINE PRODUCTS SDN BHD

LOT 7, HOCK SENG INDUSTRIAL ESTATE, MILE 3 JALAN UTARA,

90000 SANDAKAN
SABAH
TEL: 089-237002 FAX: 089-237003

PRE-VALIDATION STUDY ON CCP 3 (SOAKING)

Determining Exceedance of Critical Loads and Critical Limits of Sulphite Concentration used as
Soaking Process for Fresh Raw Prawn

1. Introduction
Sulphites are food additives with antioxidant and antimicrobial properties that are used in
the food industry to improve quality, appearance and to extend the shelf life of foods and
drinks. In crustaceans, sulphites are applied after the harvest and during the entire
production process to prevent melanosis. The addition of sulphites inhibits the formation of
black strain caused by the enzymatic oxidation of the monophenols to melanin. Melanosis
does not affect the taste of crustaceans and is not harmful to consumers. A critical control
point in the processing of crustaceans is established to guarantee that the final product does
not contain an excessive concentration of sulphite. The critical limit must be established in
the entire process to ensure that the final product complies with the regulatory limits and
periodic supervision of the effectiveness of the treatment and the controls must be required.
Therefore, this study was conducted to determine the exceedance of critical limits of
sulphite concentration during the soaking process for fresh raw prawns by comparing results
analysis of sulphite residue content in finished good products.

2. Objective
To evaluate the critical limit of sulphite concentration during the soaking process for fresh
raw prawns by results analysis of sulphite residue content in finished good products.

3. Materials and Methods

3.1.Experimental design

Table 1: Experimental design for a validation study of CCP 3

No. Control Parameter Expected Result

1. Concentration/weight of sulphite (sodium metabisulphite): Based on the Certificate of Analysis
9 grams (COA) for the sulphite content test,
2. Net weight of the product (maximum loaded in insulated frozen white prawns are sent for lab
box container): analysis to verify that the sulphite
90 kg residue limit is achieved as referred to
3. Soaking time process: the critical limit that has been
2 hours established at the step of the soaking
process.

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 PLATINIUM MARINE PRODUCTS SDN BHD
LOT 7, HOCK SENG INDUSTRIAL ESTATE, MILE 3 JALAN UTARA,
90000 SANDAKAN
SABAH
TEL: 089-237002 FAX: 089-237003

3.2.Material, apparatus and equipment

a) Insulated box containers
b) 90 kg of fresh raw white prawn
c) Sodium metabisulphite
d) Insufficient potable water
e) Insufficient ice
f) Scoop/paddle
g) baskets

3.3.Methodology
a) Check all the insulated box containers and ensure all are in good condition
without any significant damage.
b) Prepared 90 kg of water with ice and put it inside the insulated box container.
c) Weight sodium metabisulphite of 9 g and put it inside the insulated box
container that contained ice water.
d) Stir that solution and wait a few minutes until the sodium metabisulphite is
properly dissolved.
e) Prepared 90 kg of raw prawn and loaded inside the insulated box container
containing a solution of sodium metabisulphite with ice water.
f) Conduct the soaking process to a maximum of 2 hours and recorded.
g) Transfers the materials to the next process (weighing, washing, arranging and
freezing).
h) There are 6 blocks of frozen ribbon fish sample taken and aseptically kept in an
ice box which have been filled with sufficient ice gel packs to maintain the
temperature and transported rapidly to the accredited laboratory for sulphite
residue content analysis.

4. Results and Discussion

Table 2: The summary result of sulphite residue content in frozen white prawns.

Frozen White Prawn (Sample)

Test Parameter Unit
1 2 3 4 5 6
Sulphite (SO2) mg/kg
< 10 (ND) < 10 (ND) < 10 (ND) < 10 (ND) < 10 (ND) < 10 (ND)
(ppm)

Table 2. presents the sulphite contents found for the analysed 6 sample block of frozen
prawns. As regards their contents in sulfite, all the samples were found to be below the
maximum permitted value (100 mg/kg of total SO2 in the edible part). In light of the above
results, it must be admitted that the treatment of prawns has been done according to the
generally recommended procedure of soaking them for 2 hours in a 9 g of weight sodium
metabisulphite. The residual SO2 levels may vary broadly not only because of the condition
of the treatment applied but also because of other factors related to the way in which
treatment is performed. For example, the washing process is likely to cause a decrease in
SO2 concentration content in fresh raw prawn before go through the freezing process.

Page 2 of 3
 PLATINIUM MARINE PRODUCTS SDN BHD
LOT 7, HOCK SENG INDUSTRIAL ESTATE, MILE 3 JALAN UTARA,
90000 SANDAKAN
SABAH
TEL: 089-237002 FAX: 089-237003

5. Conclusion

Based on the certificate of analysis (COA) for the sulphite residue test, 6 blocks of frozen
white prawns are sent for lab analysis to verify that the sulphite limit is achieved as referred
to the critical limit that has been established at the step of soaking treatment of prawn. The
critical limit for CCP 3 soaking are established as below:
a) Concentration/weight of sulphite (sodium metabisulphite) is not more or equal 9
grams.
b) Soaking time process about ≤ 2 hours.

We conclude that the critical limit as stated above (a and b) for CCP freezing is validated by
this report and supported by Certificate of Analysis (COA) for sulphite content test.

6. References
1. Andrade, N.G. Araújo, A.P.M. Ventura, Ad.L. Lira, M. Magnani, J.Md.O. CavalheirStan
dardization of sodium metabisulfite solution concentrations and immersion time for
farmed shrimp Litopenaeus vannamei Ciência Rural, 45 (3) (2015), pp. 499-504.
2. A. Armentia-Alvarez, C. Garcia-Moreno, M. Jesus Pena-Egido Residual levels of sulfite
in raw and boiled frozen shrimp: variability, distribution and losses J. Food
Prot., 57 (1) (1994), pp. 66-69.
3. G. Finne, T. Wagner, Bernard. Dewitt, R. Martin Effect of treatment, ice storage and
freezing on residual sulfite in shrimp J. Food Sci., 51 (1) (1986), pp. 231-232.
4. M.C. Gómez-Guillén, Ó. Martínez-Alvarez, A. Llamas, P. Montero, Melanosis
inhibition and SO2residual levels in shrimps (Parapenaeus longirostris) after different
sulfite-based treatments J. Sci. Food Agric., 85 (7) (2005), pp. 1143-1148

Prepared By : Approved By :
(……………………………………..) (……………………………………..)

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