Physiochemical Changes and Optimization of Phosphate-Treated Shrimp (Litopenaeus vannamei ) Using Response Surface...

Area of Science:

• Food Science
• Seafood Technology
• Chemical Engineering

Background:

• Seafood processing often involves chemical treatments to enhance quality.
• Phosphate solutions are used to modify the physiochemical properties of seafood.
• Understanding treatment parameters is crucial for optimizing seafood quality.

Purpose of the Study:

• To identify key factors influencing physiochemical changes in shrimp treated with cold phosphate solutions.
• To optimize the phosphate treatment process for unpeeled shrimp.

Main Methods:

• Response surface analysis was employed to study the effects of four factors: phosphate concentration, dipping time, rotation speed, and brine solution volume.
• Thirty-three experimental treatments were conducted to optimize the process.
• Measurements included phosphate uptake, moisture content, and weight gain.

Main Results:

• Phosphate concentration was identified as the most significant factor influencing phosphate penetration and overall treatment efficacy.
• Optimal conditions were determined as 110-120 minutes dipping time, 500-550 mL brine solution per 100g shrimp, and 190-210 rpm agitation speed.
• These parameters significantly improved shrimp physiochemical properties.

Conclusions:

• Phosphate concentration is the primary driver for enhanced phosphate penetration in shrimp meat.
• The identified optimal conditions provide a framework for effective phosphate treatment in the seafood industry.
• These findings support improved practices in fisheries and food processing industries.