Preventive Nutrition and Food Science

  • 제21권1호
  • /
  • Pages.44-51
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  • 2016
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  • 2287-1098(pISSN)
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  • 2287-8602(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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Physiochemical Changes and Optimization of Phosphate-Treated Shrimp (Litopenaeus vannamei) Using Response Surface Methodology

  • Omar, Saiah Djebbour (Directorate of Fishery and Fisheries Resources of Chlef, Ministry of Fisheries and Marine Resources) ;
  • Yang, Je-Eun (Department of Food Science and Technology, Pukyong National University) ;
  • Oh, Sang-Cheol (Food Analysis Center, Silla University) ;
  • Kim, Dae-Wook (Research Planning & Management Division, National Institute of Food and Drug Safety Evaluation) ;
  • Lee, Yang-Bong (Department of Food Science and Technology, Pukyong National University)
  • 투고 : 2016.02.11
  • 심사 : 2016.02.27
  • 발행 : 2016.03.31
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초록

The objective of this study was to determine the factors responsible for the changed physiochemical properties of unpeeled shrimp treated in cold phosphate solution ($2{\sim}4^{\circ}C$) with the intervention of 4 factors: phosphate concentration, dipping time, rotation speed, and volume of brine solution. Response surface analysis was used to characterize the effect of the phosphate treatment on shrimps by running 33 treatments for optimizing the experiment. For each treatment, phosphate amount, moisture content, and weight gain were measured. The results showed that phosphate concentration is the most important factor than other factors for facilitating phosphate penetration in the meat of the shrimp and for getting the best result. The optimum condition of phosphate-treated shrimp in this study was 110 to 120 min dipping time, 500 to 550 mL brine solution for 100 g shrimp sample, and 190 to 210 rpm agitation speed. The studied conditions can be applied in fisheries and other food industries for good phosphate treatments.

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참고문헌

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피인용 문헌

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  2. Can pH and Water-to-Protein Ratio be Good Instruments to Evaluate the Abusive Water Added in Seafood by Phosphate Addition? vol.28, pp.3, 2019, https://doi.org/10.1080/10498850.2019.1580809
  3. Effect of chlorine dioxide and phosphates on the quality of tiger frog ( Rana tigrina ) meat during 4 °C storage vol.85, pp.5, 2016, https://doi.org/10.1111/1750-3841.15123