EFFECT OF PHOSPHATES ON THE PHYSICOCHEMICAL CHARACTERISTICS OF FREEZE-DRIED SHRIMP

ABSTRACT Effects of different phosphates were investigated on the mechanical and storage stability (in dry state), texture, flavor and rehydration characteristics of freeze‐dried shrimp. Kena, SHMP and STPP in powder and slurry form were used to treat raw peeled, deveined shrimp. Coating the shrimp with Kena powder for about 10 min, rinsing and cooking in 2% salt water at 75°C before freeze drying, which resulted in a retention of 0.25% (w.b) of Kena within the tissue, imparted to the product the most desirable mechanical, rehydration and sensory characteristics. The improvements imparted by the Kena treatment to the freeze‐dried shrimp in terms of mechanical stability and shelf life, and to their texture, flavor and overall sensory acceptance were attributed to the reduction in cooking losses and changes in the protein structure of the product.