Changing in processing yield and physical properties of frozen white shrimp (Penaeus vannamei) treated with lysine and sodium bicarbonate

Abstract

Summary The objective of this research was to investigate the phosphate alternative use of natural compound, lysine with sodium bicarbonate (NaHCO3), at low concentration for freezing of white shrimp (Penaeus vannamei). Shrimp were treated with lysine, NaHCO3 and lysine with NaHCO3 at various concentrations and frozen in an air‐blast freezer. Thawing yield, cooking yield, colour, texture and nanostructure of the sample were studied compared to the control (nontreated sample) and sodium tri‐polyphosphate (STPP) treated one. Use of lysine/NaHCO3 each at 1% (w/v) could improve water holding capacity (WHC) of the frozen shrimp, increasing cooking yield to 100.45% (w/w), comparable to the 101.73% (w/w) of STPP‐treated sample. The colour of the noncook‐thawed shrimp was also improved. Microstructure and lipid oxidation of the treated samples were also studied. The combination of lysine and NaHCO3 indicated high potential use as phosphate alternative for frozen white shrimps.

Effects of Multiple Freeze–Thaw Cycles on Biochemical and Physical Quality Changes of White Shrimp (Penaeus vannamei) Treated with Lysine and Sodium Bicarbonate

“…Lysine has been used in pork sausage for improving texture and color, and for enhancing its yield (Zhou, Li, & Tan, ), as well as the yield of frozen shrimp after a freeze–thaw cycle (Wachirasiri et al., ). The use of lysine in combination with NaHCO 3 exhibited higher efficiency for retaining water, better than that in the control and by the use of lysine alone, as described in our previous study (Wachirasiri et al., ). Several studies reported that NaHCO 3 can improve the yield, texture, and color of frozen shrimp (Chantarasataporn et al., ; Lopkulkeirt et al., ).…”

“…Increasing TBARS value indicated the formation of secondary lipid oxidation in products, resulting in rancidity and loss of product quality. Our previous study (Wachirasiri et al., ) found that the use of lysine, lysine/NaHCO 3 , and sodium tri‐polyphosphate (STPP) could reduce the TBARS of the freeze–thawed shrimp compared to that of the control, but not significantly different from that of the STPP‐treated sample ( P > 0.05).…”

“…In our previous studies, arginine and lysine were found to be effective as phosphate alternatives for white shrimp freezing (Wachirasiri, Wanlapa, Uttapap, & Rungsardthong, ), and lysine in combination with NaHCO 3 could improve the thawing yield, cooking yield, and the color of shrimp even more after a freeze–thaw cycle (Wachirasiri, Wanlapa, Uttapap, Puttanlek, & Rungsardthong, ). However, to the best of our knowledge, there is no report on the thawing loss and physical changes of white shrimp treated with nonphosphate additives after many freeze–thaw cycles.…”

Preparation, structure, and properties of biocomposites based on low‐density polyethylene and lignocellulosic fillers

“…Banana skin is the food production waste, the mass fraction of the skin on the fruit is 30–40% . The utilization of banana skin is an actual problem for the countries with tropical and subtropical climates .…”

“…Banana skin is the food production waste, the mass fraction of the skin on the fruit is 30–40% . The utilization of banana skin is an actual problem for the countries with tropical and subtropical climates . Banana skin contains less cellulose, lignin and hemicellulose than fillers listed above, but it contains a significant amount of pectins (13–21%), starch (13%), fats (13%) and proteins (9%) (Table ) that contributes to its biodegradability .…”