Semester of Graduation

Spring 2024

Degree

Master of Science (MS)

Department

School of Nutrition and Food Sciences

Document Type

Thesis

Abstract

The frozen shrimp industry is currently focusing on finding natural alternatives to Sodium tripolyphosphate (STPP) for retaining moisture and maintaining shrimp quality during frozen storage. This study aimed to investigate the use of ultrasound-treated solutions containing combinations of Xanthan Gum (XG) and L-arginine (L.A), which are natural substances, as substitutes for STPP to retain moisture content and preserve the quality of white shrimp. Distilled water (DW) was used as a control and for preparing solutions with concentrations (w/v) of 0.5-1% XG, 0.5-1% L.A, and 4% STPP, as well as combinations of 0.5% XG + 0.5% L.A, 0.5% XG + 1% L.A, and 1% XG + 0.5% L.A. All solutions underwent sonication using an ultrasonic processor at 20 kHz for 5 minutes to ensure homogeneous solutions. Freshly peeled shrimp samples weighing 70±2 g was individually soaked in each solution for 2 hours at a temperature of 4±2°C. The soaked samples were subsequently frozen to -18°C and stored in an air-blast freezer at that temperature for 72 hours. The shrimp samples were analyzed for soaking yield, thawing yield, cooking yield, thawing loss, water-holding capacity (WHC), color, texture, lipid oxidation (TBARS) over a 12 week period, latent heat, freezing rate, and energy removal rate. The experiments were conducted in triplicate. The results indicated that STPP and L.A solutions, as well as DW, exhibited Newtonian fluid behavior, while XG and XG:L.A solutions displayed shear-thinning characteristics. Shrimp treated with the 0.5% XG + 1% L.A solution showed a significantly higher (p

Date

4-5-2024

Committee Chair

Subramaniam, Sathivel

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