Frozen Shrimp
Highest cooked yield · fresh-red color · crisp texture — proven in a cold-soak & freeze–thaw trial.
XF-M505B · Seafood / Pre-cooked↓ Datasheet (PDF)
The challenge
Peeled shrimp lose weight and dull in color through soak, freeze–thaw, and cooking. We tested XF-M505B against market standards to balance economic yield (weight gain) with premium color and crispness.
Key finding. XF-M505B achieved the absolute highest cooked yield (88.6%) with a 'fresh red' color and crisper texture — delivering 2.94 kg more sellable cooked product per 100 kg of raw shrimp.
How we tested
- Substrate1 kg peeled, deveined shrimp (size 21/25–51/60).
- HydrationWater + 2,000 g ice · 3% phosphate (60 g) · 1% salt (20 g).
- Cold soak30 min active stir @ 40 rpm, strictly 0–5 °C (ice/water slurry).
- Freeze–thaw−18 °C for 12 h, thawed at 4 °C until ice-free.
- Cook & evaluateBoiled ~1.5 min for texture, yield, and color.
Head-to-head results
| Metric | Market Std #1 | Market Std #2 | XF-M505B |
|---|---|---|---|
| Soak yield (uptake) | 18.86% | 20.14% | 22.6% |
| Cooked yield (final) | 85.66% | 88.16% | 88.6% — highest |
| Sensory (visual) | Standard white / clear | Slightly redder | Fresh red |
| Texture | Firm | Crisp | Crisper / fresh profile |
Why XF-M505B wins
XF-M505B prevents shrinkage during boiling by binding water through intense thermal stress. Per 100 kg of raw shrimp it delivers 2.94 kg more sellable cooked product than the standard — a direct margin gain batch after batch — with the highest cooked-yield retention and a premium fresh-red appearance.
Product & use
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