添加物對冷凍蝦製成率保水性及鮮度的影響Ⅰ．食鹽及磷酸鹽的使用效果

Effect of Food Additives on Yield, Water-Holding Capacity and Freshness of Frozen Shrimp Ⅰ．Effect of Sodium Chloride and Phosphates

邱思魁(Tze-Kuei Chiou) ； 孫寶年(Bonnie Sun Pan)

《臺灣水產學會刊》 11卷2期 (1984/12) Pp. 11-20

https://doi.org/10.29822/JFST.198412.0002

並列摘要

The effects of sodium chloride (NaCl), sodium tripolyphosphate (STP), and tetrasodium pyrophosphate (TSPP) pretreatments on shrimp quality after frozen storage at for 2 hours. Treatments of 2 or 4% TSPP or STP showed a higher level of thaw yield than the control. The highest thaw yield was of 4% TSPP for which after 3.5 months of frozen storage yielded 13% higher than the control. Treatments with 3 or 5% NaCl were also higher than control, but were lower than STP or TSPP. The cook yields of 2-4% TSPP or 4% STP treatment were significantly higher than the control, whereas, NaCl had no significant effect. All treatments revealed no effect of freshness of shrimp during storage, keeping the shrimp at good quality up to 3.5 months. Multiple regression analysis also showed the effect of dipping in TSPP or STP on thaw yield or thaw drip. Increasing TSPP and Stp concentrations in the range of 0 to 4% increased yield and water-holding capacity of frozen shrimp.