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Changing in processing yield and physical properties of frozen white shrimp (Penaeus vannamei) treated with lysine and sodium bicarbonate

Wachirasiri, Kulraphat, Wanlapa, Sorada, Uttapap, Dudsadee, Puttanlek, Chureerat, Rungsardthong, Vilai
International journal of food science & technology 2017 v.52 no.3 pp. 763-771
Litopenaeus vannamei, color, cooking quality, freezers, freezing, lipid peroxidation, lysine, microstructure, nanomaterials, phosphates, shrimp, sodium, sodium bicarbonate, texture, thawing, water holding capacity
The objective of this research was to investigate the phosphate alternative use of natural compound, lysine with sodium bicarbonate (NaHCO₃), at low concentration for freezing of white shrimp (Penaeus vannamei). Shrimp were treated with lysine, NaHCO₃ and lysine with NaHCO₃ at various concentrations and frozen in an air‐blast freezer. Thawing yield, cooking yield, colour, texture and nanostructure of the sample were studied compared to the control (nontreated sample) and sodium tri‐polyphosphate (STPP) treated one. Use of lysine/NaHCO₃ each at 1% (w/v) could improve water holding capacity (WHC) of the frozen shrimp, increasing cooking yield to 100.45% (w/w), comparable to the 101.73% (w/w) of STPP‐treated sample. The colour of the noncook‐thawed shrimp was also improved. Microstructure and lipid oxidation of the treated samples were also studied. The combination of lysine and NaHCO₃ indicated high potential use as phosphate alternative for frozen white shrimps.