Abstract
ABSTRACT Immersion freezing of prawns in sodium chloride solutions is a quick and relatively inexpensive freezing method. However, salt absorption also occurs during this process, which causes an undesirable taste and accelerates the rancidification process, especially in species with high fatty contents. The aim of this work was to evaluate the processes of immersion freezing of prawns in salt/sugar mixed solutions. The response surface methodology was used to study the effects of salt (250 g/L to 300 g/L) and sugar (0 g/L to 800 g/L) concentration of the brine on the product mass ratio (final mass/initial mass), water loss, salt gain and sugar gain. Results showed that the effects of both sugar and salt concentration were significant (p < 0.05) on all the responses studied. The use of sugar in the solution reduced the salt absorption during freezing. It was possible to obtain predictive mathematical models for salt and sugar gain by the product within the studied region.
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