title: Effects of sodium carbonate and sodium bicarbonate on yield and characteristics of Pacific white shrimp (Litopenaeus vannamei).
abstract: Effects of sodium carbonate (Na2CO3) and sodium bicarbonate (NaHCO3) on yield and characteristics of Pacific white shrimp (Litopenaeus vannamei) were studied. Shrimp soaked in 2.5% NaCl containing both compounds at different levels of pH (5.5, 7, 8.5, 10 and 11.5) showed an increase in the weight gain and cooking yield and a reduced cooking loss as pH of solutions increased (p<0.05). Increases in pH and salt content in soaked shrimp muscle were obtained with increasing pH (p<0.05). Higher pH of soaking solution partially solubilized proteins in the muscle as well as carotenoproteins. pH of solutions above 8.5 led to the pronounced leaching of pigments, associated with the lowered redness of cooked shrimp. Shear force of raw and cooked shrimp continuously decreased as pH of solution increased (p<0.05). Solution containing 2.5% NaCl and 2.0% NaHCO3 (pH 8.5) was recommended for treatment of white shrimp as a promising alternative for phosphates to increase the yield and to lower cooking loss without any negative effect on sensory properties.
authors.affiliation: Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand.
authors.forename: C
authors.initials: C
authors.lastname: Chantarasuwan
authors.forename: S
authors.initials: S
authors.lastname: Benjakul
authors.forename: W
authors.initials: W
authors.lastname: Visessanguan
mesh_terms: D000818:Animals; D002254:Carbonates / Q000009:adverse effects / Q000737:chemistry*; D002338:Carotenoids / Q000032:analysis; D055598:Chemical Phenomena; D005503:Food Additives / Q000009:adverse effects / Q000737:chemistry*; D006358:Hot Temperature; D006801:Humans; D006863:Hydrogen-Ion Concentration; D055595:Mechanical Phenomena; D009124:Muscle Proteins / Q000032:analysis / Q000737:chemistry; D033561:Penaeidae / Q000737:chemistry*; D010858:Pigmentation; D011786:Quality Control; D012492:Salts / Q000032:analysis / Q000737:chemistry; D012677:Sensation; D033081:Shear Strength; D012758:Shellfish / Q000032:analysis*; D017693:Sodium Bicarbonate / Q000009:adverse effects / Q000737:chemistry*; D012995:Solubility; D014867:Water / Q000032:analysis
chemical_list: D002254:Carbonates; D005503:Food Additives; D009124:Muscle Proteins; D012492:Salts; C017082:brine; D014867:Water; D002338:Carotenoids; C005686:sodium carbonate; D017693:Sodium Bicarbonate