Author(s): Nitin K Suyani, SS Rathore, UG Vandarwala, Ketul Patel and RJ Rana

Abstract: The present study was conducted to assess the effects of food grade sodium tripolyphosphate (STPP) (Na₅P₃O₁₀) or water dip (control) treatments on the physical, chemical and sensorial quality attributes of decapitated Pacific white shrimp (Litopenaeus vannamei) during frozen storage at -35 °C for 10 days. Results indicated that control shrimp samples have been shown to lose texture, and gradual deterioration in quality attributes with frozen storage. The rate of these deteriorations are increased as the time of storage progressed. On the other hand, phosphate (STPP) treated shrimp samples exhibited significantly (p< 0.05) higher moisture retention, tenderness and bound water at any given time of frozen storage as compared with control samples. The present work also demonstrated significantly (p< 0.05) lower values of drip loss, TVB-N and TMA-N, recorded in STPP-treated samples. Results indicated that economic, physical, chemical and sensorial quality advantages have been resulted from soaking Pacific white shrimp in cold 5% Sodium tripolyphosphate solution for 5 minutes prior to freezing. With these results, we can suggest that 5% STPP treatment would be an alternative way to improve the quality of decapitated Pacific white shrimp during frozen storage.

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