Citation
Kingwascharapong P., . and Benjakul S., . Effect of strong alkaline solutions on yield and characteristics of Pacific white shrimp (Litopenaeus vannamei). pp. 1136-1144. ISSN 2231-7546
Abstract
Effects of sodium hydroxide (NaOH) and potassium hydroxide (KOH) solutions with different concentrations on yield and characteristics of Pacific white shrimps (Litopenaeus vannamei) meat were studied. Peeled and deveined shrimps were soaked in both solutions having concentrations of 0.125 0.25 0.50 and 0.75 (w/v) in the presence of 2.5 NaCl. The increases in weight gain and cooking yield were observed with increasing concentration of both solutions (P0.05). The coincidental decrease in cooking loss was noticeable. pH of soaked shrimp muscle (6.84-9.44) increased as the concentrations of alkaline solutions increased (P0.05). When protein patterns of soaking solutions were determined higher degradation of proteins was found as the concentration of both solutions increased. Although the treatment of shrimp with 0.75 NaOH 2.5 NaCl showed the highest cooking yield it resulted in the increased a value the decreased shear force and lower likeness score for all attributes. Generally shrimps treated with mixed phosphates or sodium bicarbonate possessed the superior characteristics to those with alkaline treatments.
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Abstract
Effects of sodium hydroxide (NaOH) and potassium hydroxide (KOH) solutions with different concentrations on yield and characteristics of Pacific white shrimps (Litopenaeus vannamei) meat were studied. Peeled and deveined shrimps were soaked in both solutions having concentrations of 0.125 0.25 0.50 and 0.75 (w/v) in the presence of 2.5 NaCl. The increases in weight gain and cooking yield were observed with increasing concentration of both solutions (P0.05). The coincidental decrease in cooking loss was noticeable. pH of soaked shrimp muscle (6.84-9.44) increased as the concentrations of alkaline solutions increased (P0.05). When protein patterns of soaking solutions were determined higher degradation of proteins was found as the concentration of both solutions increased. Although the treatment of shrimp with 0.75 NaOH 2.5 NaCl showed the highest cooking yield it resulted in the increased a value the decreased shear force and lower likeness score for all attributes. Generally shrimps treated with mixed phosphates or sodium bicarbonate possessed the superior characteristics to those with alkaline treatments.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Prawns and shrimps |
| AGROVOC Term: | Sodium hydroxide |
| AGROVOC Term: | Potassium |
| AGROVOC Term: | Soaking |
| AGROVOC Term: | Weight gain |
| AGROVOC Term: | Cooking losses |
| AGROVOC Term: | Degradation |
| AGROVOC Term: | Proteins |
| AGROVOC Term: | Microstructure (morphology) |
| AGROVOC Term: | Salts |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 24 Apr 2025 06:27 |
| URI: | http://webagris.upm.edu.my/id/eprint/22784 |
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