Semester of Graduation
Master of Science (MS)
Nutrition & Food Sciences
Atlantic White shrimp or Gulf Shrimp (Litopenaeus setiferus) are a staple food that is integral to the success of the Louisiana fisheries industry and state economy. Before freezing, raw shrimp are soaked in a treatment solution most often consisting of sodium chloride and sodium tripolyphosphate (STPP), to improve flavor and promote water retention, respectively. Consumption of STPP has been shown to cause issues in individuals with pre-existing kidney health issues, and in individuals with diets containing high levels of phosphorus or sodium. To avoid consumer concerns and risks associated with the consumption of STPP, replacement ingredients have been studied to reduce the use of phosphate salts. Xanthan gum is a naturally occurring and relatively inexpensive polysaccharide with none of the risks present with the consumption of STPP and the ability to potentially act as a moisture retention agent in shrimp. To evaluate the performance of xanthan gum as a replacement for STPP, product yield and quality metrics for shrimp treated over a concentration gradient of STPP and Xanthan gum were measured, analyzed, and compared. Results from this analysis showed that xanthan gum at 1.0% concentration in solution led to positive outcomes with significantly increased solution uptake compared to the control and all STPP treated shrimp, as well as decreased cooked shrimp cutting force compared to the control shrimp. These results provide evidence that xanthan gum at a solution concentration of 1.0% can be utilized in a similar application to STPP for improved moisture retention of shrimp.
Cespedes, Gabriel D., "Characterizing the Capabilities of Xanthan Gum as a Potential Replacement for Sodium Tripolyphosphate in the Processing of White Gulf Shrimp (Litopenaeus setiferus)" (2021). LSU Master's Theses. 5469.
Available for download on Saturday, November 04, 2028