Effect of food additives on the quality of white shrimp (Litopenaeus vannamei)
Journal Title: Food Research - Year 2018, Vol 2, Issue 6
Abstract
The effects of three additives: sodium tripolyphosphate (STPP), sodium bicarbonate (NaHCO3) and microbial transglutaminase (MTGase) with the addition of 2% sodium chloride (NaCl) at different concentrations (2, 5 and 8%) and times (10, 30 and 60 minutes) at 4±2°C on the quality of frozen-thawed white shrimp (Litopenaeus vannamei) were studied. In average, compared to control, different concentrations and immersion times of three additives with 2% NaCl significantly (p<0.05) affected the water holding capacity (WHC), cooking weight loss (CL), weight gain (WG), moisture content (MC) and microbial load (TVC) of white shrimps. The combined effect of 2% NaCl with all additives showed synergistic effect on reducing CL, increased WHC and yielded a good quality of frozen-thawed white shrimps. Treatment by immersions of shrimp in 5% MTGase with 2% NaCl for 30 minutes improved the quality as compared to control. Furthermore, these treatments increased weight gain (16%) and WHC up to 94%, lowered CL to 10% and TVC 1.78 log cycle.
Authors and Affiliations
Nor Salasiah M. , Jirarat T.
Keywords
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- EP ID EP489609
- DOI 10.26656/fr.2017.2(6).114
- Views 220
- Downloads 0
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