The effect of different food grade additives on the quality of Pacific white shrimp (Litopenaeus vannamei) after two freeze-thaw cycles

Fresh shrimp were treated to immersions in the following individual solutions (5 degrees C, 60 min): distilled water; 5% NaCI; 5% STPP; 5% CARNAL 961; 5% NP-30; 5% BRIFISOL 450; and 5% BRIFISOL S2; and submitted to two freeze-thaw cycles. Yield (%) and analyzes of moisture, protein, sodium, phosphate, pH, and water holding capacity were performed. All additives tested showed the efficacy in weight gain and limiting weight loss. A single immersion of the samples in food additives was associated to higher values of WHC, moisture, and protein, while two immersions were associated with the highest M/Pr, pH, phosphate and sodium values. Even using all additives at the concentration and time in this study, an increase in the M/Pr for frozen shrimp meat was observed but could not be used as an indicator of economic fraud by water addition, since the M/Pr was below the limits set by Brazilian regulation.