SALTONSTALL KENNEDY GRANT PROGRAM
The Effects of Phosphates on the Moisture....
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GRANT NO:  NA67FD0035           NMFS NUMBER:  95-SER-026

REPORT TITLE:  The Effects of Phosphates on the Moisture Content of Commercial Shrimp and Their Use to Improve the Quality and Shelf Life of Frozen Breaded Shrimp

AUTHOR: Gates, Keith, and Lyda, Fred

PUBLISH DATE: August 10, 1998

AVAILABLE FROM:  National Marine Fisheries Service, Southeast Region, 9721 Executive Center Drive, St Petersburg, FL 33702.   TELEPHONE:  (813) 570-5324

ABSTRACT

The project sought to evaluate the moisture retention and nutritional effects on shrimp treated with sodium tripolyphosphate. Dehydration of frozen shrimp and moisture migration from shrimp to breading in frozen breaded shrimp is a commercial problem. The use of sodium tripolyphosphate is believed to alleviate these problems but is currently prohibited by the FDA. The project was carried out to provide better information for the FDA for future decisions regarding the use of phosphate. The research found that shrimp treated with a 4.0% solution of sodium tripolyphosphate plus a 1.5% solution of NaCl produced the greatest weight gains due to water in shrimp prior to freezing. Phosphate treatment also helped reduce moisture migration from shrimp into breading during frozen storage. The sodium tripolyphosphate treatments did not affect nutritional constituents in breaded shrimp.

 
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