Masters Theses

Date of Award

3-1971

Degree Type

Thesis

Degree Name

Master of Science

Major

Food Science and Technology

Major Professor

Melvin R. Johnston

Committee Members

Ivon E. McCarty, David L. Coffey

Abstract

This study was undertaken to determine the penetration trend of tetra sodium pyrophosphate, phosphoric acid, and sodium chloride into raw shrimp, and their effect on water holding capacity, texture, and color of raw and cooked shrimp. Shrimp were treated with 5 percent tetra sodium pyrophosphate, 5 percent phosphoric acid, and 5 percent sodium chloride for five, 10, and 15 minutes. The penetration was determined by measuring the amount of phosphorus and chlorine at three levels (outer, intermediary, and center) of raw shrimp. Water holding capacity was determined by measuring the area of the pressed juice of shrimp samples on a Harco Hydraulic Press. Allo Kramer Shear Press, with recorder attached, was used to determine the texture of the samples. The changes in the color of shrimp were recorded by color eye. Under the experimental conditions reported in this study, several results were indicated. The concentration of tetra sodium pyrophosphate, phosphoric acid, and sodium chloride was highest in the outer layer and decreased toward the center. When compared with the control, both tetra sodium pyrophosphate, and sodium chloride improved the texture and water holding capacity of shrimp; however, tetra sodium pyrophosphate, had a greater effect than sodium chloride. Phosphoric acid had an inverse effect. Treatments did not differ markedly in their effect on the color of raw shrimp; however, tetra sodium pyrophosphate, differs markedly from the other treatments In Its effect on the whiteness of cooked shrimp.

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