Partial replacement of sodium pyrophosphate by xylitol and mannitol in whiteleg shrimp (Litopenaeus vannamei) on its quality during frozen storagepreservation

Polyphosphate is widely used as a food additive for soaking seafood products to improve their water holding capacity and sensory properties. Xylitol and mannitol are well-known as versatile cryoprotectants which are beneficial for frozen storage. This research evaluated the possibility of a combination of xylitol and mannitol with pyrophosphate to reduce the thawing loss, and cooking loss as well as to retain the myofibrillar protein content during 12 months of frozen preservation. Results showed that the combination of sodium pyrophosphate, xylitol and mannitol (1.5%:0.5%:0.5%) created a synergistic effect with the lowest thawing loss (0.10±0.03 to 1.64±0.03%) and cooking loss (2.13±0.04 to 8.79±0.04%), the highest myofibrillar protein content (99.72±0.13 mg/g) on frozen shrimp throughout 12 months of frozen preservation. Xylitol and mannitol would be promising alternatives to partially replace polyphosphate in frozen shrimp production.