Shrimp is one of the fishery products that is much favored by all levels of society. Various forms of processed shrimp products such as nuggets, tempura. Fresh shrimp do not last long, their quality quickly decreases at room temperature. Therefore, a soaking process was carried out with STPP (Sodium Tripolyphosphate) solution, which aims to increase the weight of the shrimp.
In addition, the shrimp freezing process is carried out to extend the shelf life. Soaking with STPP solution affects the characteristics of frozen shrimp. Characteristics of frozen shrimp include drip loss and sensory properties. Sensory properties include appearance, flavor, taste and texture.
Soaking with 5% STPP solution and 5% Blend can increase the weight of frozen shrimp from 300 g to 375 g. Soaking with STPP solution can reduce drip loss after thawing. STPP solution provides better sensory properties than control including appearance, flavor, taste and texture.
The use of STPP produced a larger residue of 1375±303 μg/g than pyrophosphate (817±45 μg/g). While the limit for phosphate consumption according to the Acceptable Daily Intake (ADI) is a maximum of 70 mg/kg.