Effect of phosphate and bicarbonate replacers on quality changes of raw and cooked Pacific white shrimp as influenced by the repeated freeze–thawing

Abstract The effect of different soaking solutions and varying numbers of freeze–thaw cycles on the quality of raw and cooked Pacific white shrimp was investigated. The soaking solutions included 1) 0.75% NaOH, pH 11.5 (alkaline soaking solution; ASS), 2) ASS with 3% monosodium glutamate (pH 11.5) (ASS + 3% MSG) and 3) 2.5% NaCl containing mixed phosphates (M-P). Higher protein solubility was observed in raw shrimp treated with ASS + 3% MSG, compared with other treatments (P