Reduction of the Phosphate Soaking Time Required for Shrimp Products Using Pulsed Vacuum Condition
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Author list: Baka R., Kunanopparat T., Rungchang S., Ditudompo S., Siriwattanayotin S.
Publisher: Taylor and Francis Inc.
Publication year: 2018
Volume number: 27
Issue number: 7
Start page: 795
End page: 802
Number of pages: 8
ISSN: 1049-8850
eISSN: 1049-8850
Languages: English-Great Britain (EN-GB)
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Abstract
Pulsed vacuum (PV) was used to reduce the phosphate soaking time for raw and cooked shrimp, without reducing its quality. The shrimp was soaked in a phosphate solution under cycles of vacuum pressure (15 kPa, 7 min) and atmospheric (ATM) pressure (101 kPa, 3 min). PV-soaked shrimp reached stable absorption faster than ATM-soaked shrimp. At equilibrium absorption, no differences in moisture or phosphate contents were observed between PV- and ATM-soaked shrimp. After cooking, PV-soaked and ATM-soaked shrimp showed no differences in product yield or texture. Therefore, PV soaking reduces soaking time but does not affect the yield of cooked shrimp, increasing production capacity. Moreover, this study suggests that to maximize the yield of raw-soaked shrimp, shrimp should be soaked until the moisture content reaches equilibrium. In contrast, cooked shrimp should be soaked until the phosphate content stabilizes, to produce the highest yield with the lowest soaking time. ฉ 2018, ฉ 2018 Taylor & Francis.
Keywords
Pulsed vacuum, soaking process
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