Unshelled Black Tiger shrimps (Penaeus monodon Febricius) soaking in the solutions containing various levels of Sodium tripolyphosphate (STPP 0%, 2%, 4% and 6%) combined with NaCl 3% and cooking at different final center temperatures were evaluated for cooking loss, expressional water, water holding capacity, moisture content, L*(lightness), a*(redness) and sensory qualities. STPP improved yield by reducing cooking loss, increasing moisture after cooked and increasing water holding capacity. The central temperatures after cooking had an influence on water retention in shrimps. The higher the temperature, the higher the water loss and led in lower moisture content and lower water holding capacity. The effect of STPP for reducing water loss tended to be more obvious when shrimp was cooked at higher final center temperature. Soaking in STPP increased L* and decrease a* of cooked shrimps. STPP also influenced on sensory qualities by reducing redness, hardness of cooked shrimps and resulted in increasing overall likeness.
By
Kiattisakdi Chatrasathitayutha
Preecha Tungmanotharm
Watcharin Ongkaathchatra
