Abstract:

In this work, we developed a compound non-phosphate solution consisting of sodium chloride, trehalose and sodium alginate lysate for improving the water-holding capacity of Penaeus vannmei. The formulation of the compound solution was optimized via response surface methodology (RSM). On the basis of single-factor investigations, Box-Benhnken central composite experiments were made to offer data for the establishment of quadratic regression models for post-cooking sensory evaluation (Y1) and thawing loss rate (Y2) as a function of final concentrations of the above three solutes in mixed solution, and the optimal values of the three variables were determined through response surface analysis. The sensory quality of Penaeus vannmei was found to be negatively related to its thawing loss rate. The optimal compound non-phosphate solution contained 2.5 g/L sodium chloride, 5.0 g/L trehalose and 10.0 g/L sodium alginate lysate, and a sensory score of 8.2 and a thawing loss rate of 2.29% were obtained when the solution was used to treat Penaeus vannmei.

Key words: response surface methodology, non-phosphate additive, Penaeus vannmei, water-holding capacity