Penetration of Sodium Tripolyphosphate into Fresh and Prefrozen Peeled and Deveined Shrimp

Autor:	Ranzell Nickelson, Don Toloday, Vickie Tenhet, Gunnar Finne
Rok vydání:	1981
Předmět:	animal structures biology Sodium fungi chemistry.chemical_element Penetration (firestop) Anatomy Phosphate biology.organism_classification Shrimp chemistry.chemical_compound chemistry Penaeus Food science Concentration gradient After treatment Food Science
Zdroj:	Journal of Food Science. 46:344-349
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1981.tb04858.x
Popis:	The distribution of sodium tripolyphosphate (STP) in peeled and deveined shrimp tails after treatment was investigated using P32 labeled STP. Fresh and frozen brown (Penaeus aztecus) and fresh and frozen white (Penaeus setiferus) shrimp were used in the study. Shrimp were treated in solutions of either 0.5%, 1%, 5%, or 10% STP that had been prepared using P32 labeled STP diluted with “cold” STP. The duration of treatment was either 20 sec, 1 min, 5 min, or 20 min. When shrimp were treated in 0.5% and 1% STP solutions, a phosphate concentration gradient was evident in the shrimp muscle. After such treatments, STP was shown to accumulate on the surface of the muscle preventing further STP uptake. At higher STP concentrations (5% and 10% solutions) prolonged time treatments overcame the concentration gradient as STP became equally distributed through the shrimp muscle (4.8 mm). No difference in the STP penetration mechanism between fresh and prefrozen treated shrimo was evident.
Databáze:	OpenAIRE
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