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Penetration of Sodium Tripolyphosphate into Fresh and Prefrozen Peeled and Deveined Shrimp
Author(s) -
TENHET VICKIE,
FINNE GUNNAR,
II RANZELL NICKELSON,
TOLODAY DON
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb04858.x
Subject(s) - shrimp , penaeus , penetration (warfare) , sodium , chemistry , fishery , decapoda , phosphate , food science , chromatography , crustacean , zoology , biology , biochemistry , organic chemistry , operations research , engineering
The distribution of sodium tripolyphosphate (STP) in peeled and deveined shrimp tails after treatment was investigated using P 32 labeled STP. Fresh and frozen brown ( Penaeus aztecus ) and fresh and frozen white ( Penaeus setiferus ) shrimp were used in the study. Shrimp were treated in solutions of either 0.5%, 1%, 5%, or 10% STP that had been prepared using P 32 labeled STP diluted with “cold” STP. The duration of treatment was either 20 sec, 1 min, 5 min, or 20 min. When shrimp were treated in 0.5% and 1% STP solutions, a phosphate concentration gradient was evident in the shrimp muscle. After such treatments, STP was shown to accumulate on the surface of the muscle preventing further STP uptake. At higher STP concentrations (5% and 10% solutions) prolonged time treatments overcame the concentration gradient as STP became equally distributed through the shrimp muscle (4.8 mm). No difference in the STP penetration mechanism between fresh and prefrozen treated shrimo was evident.