Phosphate application in Sea food & Aquatic product
Compound phosphate series products are widely used in aquatic product processing, phosphate as a water retaining agent, PH regulator and antifreeze with excellent performance is widely used in the processing process of seafood, especially frozen aquatic products, its role is:
a. Effectively improve the water holding capacity of aquatic products, make the meat juice richer, and effectively maintain nutrients and water;
b. Inhibit the oxidation of fat and effectively prolong the shelf life of seafood;
c. Reduce the loss of drips after thawing and reduce the loss of boiling weight;
d. Maintain the natural color and flavor of seafood;
e. Synergistic with carbohydrates to effectively prevent frozen denaturation of surimi protein.
When processing frozen shrimp, fish and shellfish, the product is usually soaked in 3~10% compound phosphate solution for treatment (temperature less than 10 °C), and the concentration and soaking time of the soaking solution are determined according to the type, size and fishing time of shrimp, fish and shellfish. The following factors should be considered when reasonably selecting complex phosphates for immersion:
a) It can effectively improve the water holding capacity of seafood;
b) Good solubility in ice water;
c) It can be quickly dissolved in ice water;
d) Good stability in ice water. The pH of the complex phosphate used is generally higher than 9.
Generally, the compound phosphates added to frozen surimi are mainly sodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate, and the addition amount is 0.1-0.3% of surimi.
