The manufacturer of food grade sodium tripolyphosphate tells you its application in seafood processing

 After winter, the winter flood season fishery production is the golden season of the year, and many seafood processing industries have also entered a busy stage. Fresh seafood is made into characteristic seafood after freezing and drying. After being treated with food grade sodium tripolyphosphate, some seafood can not only keep water, but also be easy to preserve. Therefore, it has become the choice of many consumers during the Spring Festival.


Phosphate in food additives is a water retention agent with strong hydrophilicity, which can stabilize the water contained in food. For meat products and seafood, sodium pyrophosphate and sodium tripolyphosphate have better water holding capacity. With the increase of chain length, the water holding capacity of polyphosphate will weaken.


As water retaining agent, PH regulator and antifreeze with excellent performance, food grade sodium tripolyphosphate is widely used in the processing of seafood, especially frozen seafood. Its functions are as follows:

a. Effectively improve the water holding capacity of seafood, enrich the gravy, and effectively maintain nutrients and moisture.

b. Inhibit the oxidation of fat and effectively prolong the shelf life of seafood.

c. Reduce the drop loss after thawing and reduce the cooking weight loss.

d. Maintain the natural color and flavor of seafood.

e. Synergism with sugars to effectively prevent frozen denaturation of surimi protein.


When processing frozen shrimp, fish and shellfish seafood, compound phosphate is generally used: mainly sodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate. The pH value of the composite phosphate used is generally higher than 9, and the addition amount is 0.1-0.3% of surimi.


Soak the product in 3 ~ 10% compound phosphate solution for treatment (the temperature is less than 10 ℃). The concentration of soaking solution and soaking time are determined according to the type, size and fishing time of shrimp, fish, shellfish and seafood. Its water holding capacity is related to the type and amount of phosphate, pH value of food, ionic strength and other factors.


Develop aquatic processing industry according to the principle of "food first and comprehensive utilization". Seafood processing is an important part of fishery economy. Using food grade sodium tripolyphosphate to maintain water and increase weight is also an important part of seafood processing steps. It plays an important role in promoting the development of fishery and greatly improves the utilization value and economic value of seafood.

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