Please use this identifier to cite or link to this item: https://ir.swu.ac.th/jspui/handle/123456789/11790
ชื่อเรื่อง: Reduction of the Phosphate Soaking Time Required for Shrimp Products Using Pulsed Vacuum Condition
ผู้แต่ง: Baka R.
Kunanopparat T.
Rungchang S.
Ditudompo S.
Siriwattanayotin S.
Keywords: Moisture
Equilibrium absorption
Increasing production
Phosphate solutions
Product yields
Pulsed vacuum
shrimp
Vacuum pressure
yield
Shellfish
วันที่เผยแพร่: 2018
บทคัดย่อ: Pulsed vacuum (PV) was used to reduce the phosphate soaking time for raw and cooked shrimp, without reducing its quality. The shrimp was soaked in a phosphate solution under cycles of vacuum pressure (15 kPa, 7 min) and atmospheric (ATM) pressure (101 kPa, 3 min). PV-soaked shrimp reached stable absorption faster than ATM-soaked shrimp. At equilibrium absorption, no differences in moisture or phosphate contents were observed between PV- and ATM-soaked shrimp. After cooking, PV-soaked and ATM-soaked shrimp showed no differences in product yield or texture. Therefore, PV soaking reduces soaking time but does not affect the yield of cooked shrimp, increasing production capacity. Moreover, this study suggests that to maximize the yield of raw-soaked shrimp, shrimp should be soaked until the moisture content reaches equilibrium. In contrast, cooked shrimp should be soaked until the phosphate content stabilizes, to produce the highest yield with the lowest soaking time. © 2018, © 2018 Taylor & Francis.
URI: https://ir.swu.ac.th/jspui/handle/123456789/11790
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85050343697&doi=10.1080%2f10498850.2018.1499162&partnerID=40&md5=d99bf8a33baae03342bd04b5ba79023c
ISSN: 10498850
Appears in Collections:Scopus 1983-2021

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