Effect of Food Grade Trisodium Phosphate or Water Dip Treatments on Some Quality Attributes of Decapitated White Marine Shrimp (Penaeus spp.) During Frozen Storage

摘要

In recent years, natural phosphates have been successfully used in food processing. They are multi-purpose, generally recognized as safe (GRAS), and legally permitted additives to improve the quality of many foods. Therefore, the objective of this study was to assess effects of food grade trisodium phosphate (TSP), or water dip (control) treatments on the chemical, physical, sensorial,and microbiological quality attributes of decapitated white marine shrimp (Penaeus spp.) during frozen storage at -20°C up to six months. Results indicated that control shrimp samples have been shown to lose flavor and texture, and show a gradual deterioration in quality attributes with frozen storage. The rates (p < 0.05) of these deteriorations are increased as the time of frozen storage progressed. On the other hand, phosphate (TSP) treated shrimp samples exhibit higher (p < 0.05) moisture retention, protein content, protein solubility, WHC, tenderness, bound water, and cooking yield at any given time of frozen storage as compared with control samples.The present data also demonstrate lower values (p < 0.05) of drip loss, TVBN, TMAN, TBARS, NPN, total plate counts (TPC) and psychrotrophic bacterial counts (PBS) are recorded in phosphate treated samples. Hunter L* and b* values of white marine shrimp samples were increased (p < 0.05), while Hunter a* value of all samples gradually decreased during the storage. However, TSP treated shrimp were more redness, less lightness and yellowness than the control group.Panellist’s evaluation indicated preference for TSP-treated shrimp when compared with control samples. Results indicated that economic, chemical, physical, sensorial and microbiological quality advantages have been resulted from soaking white marine shrimp in cold 5% trisodium phosphate (Na3PO4) solution for 10 minutes prior to freezing and frozen storage.TSP dip treatment can be an alternative way to improve the quality of decapitated white marine shrimp during frozen storage.