Polyphosphate additives permitted in law, has been widely used to help or improve eating quality food, especially meat and fish products. Phosphate also use baking soda and cola drinks, and widely used in fertilizers and detergents. Are normally present in all biological phosphate, is an essential part of our diet. The phosphate is a salt of phosphoric acid, when a certain number of simple phosphate units linked to form a more complex structure, which is being referred to as polyphosphates. Phosphate, used in the food can be a simple phosphate, pyrophosphate containing two phosphate units containing three units tripolyphosphates or polyphosphates, containing more than three phosphate units.
How do they help the fish processing?
The polyphosphates value is that proteins improve water fish. The manner in which they do so is not clearly understood, but their influence is the fish on the major surface. Other substances, such as common salt, has given similar results, but with undesirable flavor effect.
Polyphosphates treatment before freezing the fish usually reduce thaw drip amount, the release of the liquid frozen fish is thawed. The normal development of quality fish, proper refrigeration and freezing, thawing drops small;, therefore phosphate application of these materials is generally only slight value. Poor quality fish freezing and thawing, the drops, the treatment will reduce losses to a certain extent, but this is not reason enough to use sodium polyphosphates, the poor quality of the fish should not be frozen, because the product will become very poor, regardless of treatment. Of good quality fish is frozen, and then stored at too high a temperature, may have a high thaw drip loss and again before freezing polyphosphate treatment can reduce the loss, but it does not perform any operation to prevent the corresponding deterioration of flavor and texture, there is no place of good cold storage. Many retail products, especially bread crumbs, cooked from the frozen state without thawing, thaw drip of such products is generally not much meaning and value is doubtful phosphide.
The loss of water in the processing and distribution of frozen fish fillets slowly. The loss is generally small, but it may be a high temperature increase in the pressure on the product is too large, and by the delay profile. Polyphosphates fillets treatment will reduce drip loss, but there will not be any significant action, the smell and taste of corruption; treatment does not reduce the need for rapid processing or the need to keep the fish frozen. Two phosphate treatment chilled fillets or part of the case, there may be a particular advantage. First, the quality of frozen fish fillets, thawed from frozen fish to the sea in the allocation process, tend to lose a lot of drops; polyphosphating fillet can greatly reduce this loss, but also can significantly improve the appearance of fillet change dull often brown, the surface of which is typical of shiny blue and white sea frozen material. Dull poor surface quality of the fillet is not fresh fish can also have a gloss and the phosphate treatment, it must be stressed that not only the improvement in the appearance of poor quality remain unchanged. Secondly, polyphosphate treatment can improve the appearance of the pre-packaged frozen fish fillets to prevent ugly accumulate package.
Many retail products, such as fish and partial finger is cut from the frozen blocks of laminated blocks called bonefree meat. The preparation of these block boneless, skinless fillets simplify the the polyphosphates treatment. Polyphosphates swelling surface protein, a lubricating layer, the fillet to the mold easy to be packed without leaving any gaps, and this may affect the shape and weight of the product cut from the block. However, polyphosphate is not a necessary component of the laminated blocks, the number of blocks have been manufactured without polyphosphate.
The blocks are also available from minced fish, or can be included in the proportion of rounded blocks mince. Polyphosphates mixed with mince as a binding agent by swelling protein, to obtain an improved product texture. Similar binding occurs processing applications, and are particularly vulnerable to break up thawing, such as hake fillets fillets.
Polyphosphates laminated blocks can not be reasonable grounds, drip irrigation to reduce not only the thawing water does not cut the laminated blocks, but the cutting block greatly reduce the leak-proof effect of sodium polyphosphate fish surface.
Polyphosphates processing all of the first and the common effect is that by maintaining the water in order to increase the weight of the fish. The weight gain is no technical benefits, and said the producers of the products sold by the weight gains. Weight gain, sales, add water, obviously not of polyphosphates therapeutic purposes; polyphosphate should be added to the fish only for technically reasonable purpose.
The polyphosphates processing fillets slippery and difficult to handle, although the the slippery laminate block is an advantage when, under certain circumstances, it may be a nuisance.
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