Effect of Phosphates and Salt on Yield and Quality of Cooked White Shrimp (Penaeus vannamei)

Authors

  • Jarouy Faithong Faculty of Agro-industry, Prince of Songkhla University, Songkhla 90112, Thailand.
  • Nongnuch Raksakulthai Department of Fishery Products, Faculty of Fisheries, Kasetsart University, Bangkok 10900, Thailand.
  • Mayuree Chaiyawat Department of Fishery Products, Faculty of Fisheries, Kasetsart University, Bangkok 10900, Thailand.

Keywords:

white shrimp, Penaeus vannamei, phosphates, salt, weight gained, cooking weight loss

Abstract

The effects of phosphates; namely tetra sodium pyrophosphate (TSPP), sodium tripolyphosphate (STPP) and sodium hexametaphosphate (SHMP), on the quality of cooked white shrimp (Penaeus vannamei) were studied. Compared to the control, concentration of phosphates and immersion time significantly affected the weight gained of raw shrimp and cooking weight loss of cooked shrimp (p ≤ 0.05). The results on the effects of immersing the shrimp in 2 % TSPP for 8 h were similar to those in 2 % STPP for 10 h; while the immersion in 3 % SHMP for 10 h was less effective. Apparently, the addition of 1-3 % sodium chloride increased the weight gained in all raw samples immersed in different phosphates solution. Nevertheless, STPP showed a synergistic effect with salt on reducing the cooking weight loss. The combined effect of 2 % salt and all types of phosphates yielded a good quality cooked shrimp with high acceptability. 

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Published

2006-12-30

How to Cite

Jarouy Faithong, Nongnuch Raksakulthai, and Mayuree Chaiyawat. 2006. “Effect of Phosphates and Salt on Yield and Quality of Cooked White Shrimp (Penaeus Vannamei)”. Agriculture and Natural Resources 40 (6 (Suppl.). Bangkok, Thailand:108-16. https://li01.tci-thaijo.org/index.php/anres/article/view/244021.

Issue

Vol. 40 No. 6 (Suppl.) (2006): November-December

Section

Research Article

License

online 2452-316X print 2468-1458/Copyright © 2022. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/),
production and hosting by Kasetsart University of Research and Development Institute on behalf of Kasetsart University.