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Fresh white shrimp were soaked in different concentrations of EDTA and soaking periods and stored on ice. The following treatments were used: A (control samples), ED-32 (30 mM EDTA for 20 min), ED-33 (30 mM EDTA for 30 min), ED-52 (50 mM EDTA for 20 min) and ED-53 (50 mM EDTA for 30 min). Quality evaluation of product treated with EDTA was conducted using physical and sensory analysis. Untreated white shrimp sample showed lower shear force and higher cooking loss for the whole storage time compared to ED-32, ED-33, ED-52 and ED-53 samples, with the latter showing a significant decreased at the end of the storage period. Interestingly, the presence of ED-53 white shrimp sample resulted in the lowest drip loss and the highest shear force compared to all other samples. Based on sensory score, the shelf-life of the soaked ED-53 shrimp stored at 4 °C was approximately 7 days, while the soaked ED-52, ED-33 and ED-32 were 6 days compared to the control's (C) shelf-life was only 5 days.
Quality, Pacific white shrimp, Soaking, EDTA, Deterioration
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How to Cite
Teerawut, S., & Pratumchart, B. (1). Effect of EDTA on Physical and Sensory Properties of Pacific White Shrimp (Litopenaeus vannamei) during Ice Storage. Science & Technology Asia, 19(1), 72-82. Retrieved from https://www.tci-thaijo.org/index.php/SciTechAsia/article/view/17079