 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Effect of Phosphates and Salt on Yield and Quality of Cooked White Shrimp (Penaeus vannamei)) ผู้เขียน: จรวย ไฝทอง,  ดร.นงนุช รักสกุลไทย, รองศาสตราจารย์ , นางมยุรี จัยวัฒน์, ผู้ช่วยศาสตราจารย์ สื่อสิ่งพิมพ์:pdf AbstractThe effects of phosphates; namely tetra sodium pyrophosphate (TSPP), sodium tripolyphosphate (STPP) and sodium hexametaphosphate (SHMP), on the quality of cooked white shrimp (Penaeus vannamei) were studied. Compared to the control, concentration of phosphates and immersion time significantly affected the weight gained of raw shrimp and cooking weight loss of cooked shrimp (p? 0.05). The results on the effects of immersing the shrimp in 2 % TSPP for 8 h were similar to those in 2 % STPP for 10 h; while the immersion in 3 % SHMP for 10 h was less effective. Apparently, the addition of 1-3 % sodium chloride increased the weight gained in all raw samples immersed in different phosphates solution. Nevertheless, STPP showed a synergistic effect with salt on reducing the cooking weight loss. The combined effect of 2 % salt and all types of phosphates yielded a good quality cooked shrimp with high acceptability. |
 |