Properties, translucence, and microstructure of Pacific white shrimp treated with mixed phosphates as affected by freshness and deveining.

Effects of freshness and deveining on some properties, translucence, and microstructure of Pacific white shrimp (Litopenaeus vannamei) soaked in 2.5% NaCl containing different phosphates were studied. Shrimp soaked in all solutions had increases in weight gain and cooking yield with lowered cooking loss, compared with the control (P < 0.