Effects of phosphate treatment on quality of red shrimp (Pleoticus muelleri) processed with cryomechanical freezing

This paper presents a study combining the use of cryomechanical freezing and phosphate. Red shrimp (Pleoticus muelleri) were treated with sodium tripolyphosphate at 5 g/100 mL and a phosphate blend at 5 g/100 mL. Treated shrimp were partially frozen in liquid nitrogen (−86 °C) and finish in blast tunnel (−30 °C) before glazing with water. Frozen shrimp were held for 15 days at −25 °C before analysis. Drip loss on thawing and after cooking process was evaluated and sensory attributes were analyzed using acceptance tests. Results indicated that dipping shrimp in phosphates solutions can be used to prevent large cooking-related yield losses. Sensory analysis showed that shrimp treated with phosphate retain sensory attributes, contributing to major preference and acceptance of panellists. Cryomechanical freezing combined with phosphate treatment offers a simple and economical solution to increase freezing capacity, improve water retention and, consequently, improve product quality.