Sodium carbonate and bicarbonate effects on shrimp yield
What it found
Soaking Pacific white shrimp in salt water with sodium carbonate or sodium bicarbonate increased their weight and cooking yield and reduced cooking loss as the pH rose.
The tests were done on shrimp, not people.
What they found
Animal and lab studies
Weight and cooking yield
As the pH of the soaking solution increased, shrimp gained more weight and had a higher cooking yield, while cooking loss went down.
pH and salt in muscle
The pH and salt content inside the shrimp muscle rose as the pH of the soaking solution increased.
Protein breakdown
A higher pH in the soaking solution partly broke down proteins in the muscle, including the proteins that carry colour.
Pigment loss and redness
At pH above 8.5, pigments leaked out noticeably, and cooked shrimp were less red.
Tenderness
Both raw and cooked shrimp became less tough as the pH of the solution went up.
Other findings
Recommended soak
A solution with 2.5% salt and 2.0% sodium bicarbonate at pH 8.5 was suggested as a good alternative to phosphates for boosting yield and cutting cooking loss without harming sensory qualities.
What the authors conclude
“Solution containing 2.5% NaCl and 2.0% NaHCO3 (pH 8.5) was recommended for treatment of white shrimp as a promising alternative for phosphates to increase the yield and to lower cooking loss without any negative effect on sensory properties.”
Also in their conclusions
- They recommend a solution containing 2.5% NaCl and 2.0% NaHCO3 at pH 8.5 for treating white shrimp.
- They describe it as a promising alternative for phosphates to increase the yield and to lower cooking loss without any negative effect on sensory properties.
How it was done
Shrimp were soaked in a 2.5% salt solution containing sodium carbonate or sodium bicarbonate at pH levels of 5.5, 7, 8.5, 10 and 11.5. The researchers then measured weight gain, cooking yield, cooking loss, pH, salt content, protein solubility, pigment leaching, redness and shear force.
What it can’t tell you
- We summarised it from the abstract only.
- These tests were done on shrimp, so they cannot show what happens in people who eat the shrimp.
- The study did not test whether eating shrimp treated this way has any health effects.
Who paid
- Authors work at
- Prince of Songkla University, Thailand
The paper
- Title
- Effects of sodium carbonate and sodium bicarbonate on yield and characteristics of Pacific white shrimp (Litopenaeus vannamei)
- Type
- Study
- Evidence
- Animals and lab studies
- Summarised from
- Abstract only
- Cite
- Chantarasuwan C, Benjakul S, Visessanguan W (2011). Effects of sodium carbonate and sodium bicarbonate on yield and characteristics of Pacific white shrimp (Litopenaeus vannamei). Food science and technology international = Ciencia y tecnologia de los alimentos internacional. doi:10.1177/1082013211398802PubMed 21917644DOI
Summary written 26 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error