Effect of food additives on the quality of white shrimp (Litopenaeus vannamei)

The effects of three additives: sodium tripolyphosphate (STPP), sodium bicarbonate (NaHCO 3 ) and microbial transglutaminase (MTGase) with the addition of 2% sodium chloride (NaCl) at different concentrations (2, 5 and 8%) and times (10, 30 and 60 minutes) at 4±2°C on the quality of frozen-thawed white shrimp (Litopenaeus vannamei) were studied.In average, compared to control, different concentrations and immersion times of three additives with 2% NaCl significantly (p<0.05)affected the water holding capacity (WHC), cooking weight loss (CL), weight gain (WG), moisture content (MC) and microbial load (TVC) of white shrimps.The combined effect of 2% NaCl with all additives showed synergistic effect on reducing CL, increased WHC and yielded a good quality of frozen-thawed white shrimps.Treatment by immersions of shrimp in 5% MTGase with 2% NaCl for 30 minutes improved the quality as compared to control.Furthermore, these treatments increased weight gain (16%) and WHC up to 94%, lowered CL to 10% and TVC 1.78 log cycle.