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What is Soaking Effects on Shrimp Quality about?

This study compares the effects of soaking white shrimp (Penaeus vannamei) and black tiger shrimp (Penaeus monodon) in phosphate and salt on their quality. Results indicate that white shrimp had a higher meat yield and water retention compared to black tiger shrimp, which showed lower water mobility and higher protein content. The findings provide insights for improving shrimp paste production and highlight the importance of water retention agents in shrimp processing.

Author

Mikasa

Language

EN