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首页> 外文期刊>The Kasetsart Journal >Effect of Phosphates and Salt on Yield and Quality of Cooked White Shrimp (Penaeus vannamei)
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Effect of Phosphates and Salt on Yield and Quality of Cooked White Shrimp (Penaeus vannamei)

机译：磷酸盐和盐对熟白虾产量和品质的影响

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摘要

The effects of phosphates; namely tetra sodium pyrophosphate (TSPP), sodium tripolyphosphate (STPP) and sodium hexametaphosphate (SHMP), on the quality of cooked white shrimp (Penaeus vannamei) were studied. Compared to the control, concentration of phosphates and immersion time significantly affected the weight gained of raw shrimp and cooking weight loss of cooked shrimp (p ≤ 0.05). rnThe results on the effects of immersing the shrimp in 2% TSPP for 8 h were similar to those in 2% rnSTPP for 10 h; while the immersion in 3% SHMP for 10 h was less effective. Apparently, the addition of 1-3% sodium chloride increased the weight gained in all raw samples immersed in different phosphates solution. Nevertheless, STPP showed a synergistic effect with salt on reducing the cooking weight loss. The combined effect of 2% salt and all types of phosphates yielded a good quality cooked shrimp with high acceptability.
机译：磷酸盐的影响；研究了焦磷酸四钠（TSPP），三聚磷酸钠（STPP）和六偏磷酸钠（SHMP）对熟白虾（南美对虾）的品质。与对照相比，磷酸盐的浓度和浸泡时间显着影响生虾的增重和熟虾的蒸煮重量损失（p≤0.05）。 rn将虾在2％的TSPP中浸泡8 h的效果与在2％的stPP中浸泡10 h的效果相似。而在3％SHMP中浸泡10小时效果不佳。显然，添加1-3％的氯化钠会增加所有浸在不同磷酸盐溶液中的原始样品的重量。尽管如此，STPP在减少烹饪重量损失方面显示出与盐的协同作用。 2％的盐和所有类型的磷酸盐的共同作用产生了优质的熟虾，具有很高的可接受性。

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