Use of additives on physical quality of <i>Litopenaeus vannamei</i> shrimp

Abstract

The objective of this work was to evaluate the influence of additives based on phosphate and salts, on the physical quality of Litopennaeus vannameishrimp. Samples of L. vannameishrimp were obtained from farms located at the region of Mossoró –RN. Followed the fishingshrimpswere slaughtered and manual peeled. Four additives were applied in the fish processing industry at concentrations of 5% (NaCl, TPF, BF 30 and BF 512) and the control was immersed only in water, in two immersion times, 60 and 120 minutes. Immediately after the immersion, the samples were drained for 1 minute and then cooked for analysis. The determination of pH, texture, water holding capacity, cooking loos and color (L *, a * and b *) were carried out, all in three replicates. The means were submitted to analysis of variance and the Tukey test (p> 0.05). The pH was not influenced by either the additives or the immersion times. Phosphate additives promoted higher water holding capacity in the 60-minute immersion time. At the same time the TPF, BF 30 and BF 512 reduced cooking loos. The texture was not influenced by any of the treatments. Salt-based additives increased the shrimp's brightness and this effect was proportional to the immersion time.