Publication: Reduction of the Phosphate Soaking Time Required for Shrimp Products Using Pulsed Vacuum Condition
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Issued Date
2018
Resource Type
File Type
application/pdf
ISSN
10498850
Other identifier(s)
2-s2.0-85050343697
Rights Holder(s)
Scopus
Bibliographic Citation
Journal of Aquatic Food Product Technology. Vol 27, No.7 (2018), p.795-802
Suggested Citation
Baka R., Kunanopparat T., Rungchang S., Ditudompo S., Siriwattanayotin S. Reduction of the Phosphate Soaking Time Required for Shrimp Products Using Pulsed Vacuum Condition. Journal of Aquatic Food Product Technology. Vol 27, No.7 (2018), p.795-802. doi:10.1080/10498850.2018.1499162 Retrieved from: https://hdl.handle.net/20.500.14740/4325
Abstract
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.