Most processors now use a proprietary mixture containing appropriate
polyphosphates. These mixtures may contain pyrophosphate, sodium
tripolyphosphate, or compounds with more than three phosphate units;
these final advantage of highly soluble in water, Thus, suppliers can
provide easily diluted to the strength required by the processor
concentrated solution. According to a mixture of sodium
tripolyphosphate, usually contains other phosphate alkaline solution,
and therefore less likely to cause skin irritation.
Sodium Tripolyphosphate Applications
Most processors now use a proprietary mixture containing appropriate polyphosphates. These mixtures may contain pyrophosphate, sodium tripolyphosphate,
or compounds with more than three phosphate units; these final
advantage of highly soluble in water, Thus, suppliers can provide easily
diluted to the strength required by the processor concentrated
solution. According to a mixture of sodium tripolyphosphate, usually contains other phosphate alkaline solution, and therefore less likely to cause skin irritation.
Proprietary
solution should be in accordance with the manufacturer's instructions.
If using as the active ingredient sodium tripolyphosphate, the mixture
can be satisfactory to 5 kilograms of Food Grade Sodium Tripolyphosphate,
and 5 kg of the glassy sodium phosphate was dissolved in 90 liters of
water. This solution was frozen, to avoid heating the fish and to
increase the life of the solution.
Application of polyphosphates
are the most simple method is the number of fillets or fish pieces
contained in an open mesh basket immersed, stirred gently, so that the
commencement of all the surfaces in contact with the solution. In
addition, the fish can be through a long shallow grooves; transportation
machinery solutions to provide a suitable machine can be combined in a
continuous processing line. The solution should be updated daily, or
more severe fading or pollution. A third possibility is to contain a
small amount of the solution slowly rotating the drum to tumble gently
fillets, say 5% of the weight of the fish, and most of the liquid is
taken up by the fish in a few minutes. Minced can be treated by adding
chopped or mixing step at some stage, either a solution or dry powder.
Poly
phosphate treatment is sufficient to produce the desired technical
effect, and no more. The solution was prepared as described above
containing 5% of the active ingredient, sodium tripolyphosphate; weak
solution having the following capabilities to reduce the drip although
they have a certain value, for example, in the sea frozen fish improve
the appearance of the fillet or assist with rounded block. The immersion
time in the batch or continuous process should not exceed the time
required is usually about one minute is sufficient. The extension of the
dipping time lead to unreasonable increase the risk of deterioration of
weight, taste or texture. Because the behavior of the fish on the
surface of the polyphosphate, the fillets should not be cut or trimmed
after treatment.
Most polyphosphates, is added to foods, is
decomposed into monophosphate unit eat food in the stomach, in fact,
many are converted to a single cell in the food before it is eaten, for
example, in cold storage or cooking process. Thus it is clear, add to
the nutritional value of the food in most of the phosphate phosphate
equivalent to the naturally present in the food, and may present a
health risk is very small. Nevertheless, it is necessary for food
ingredients are harmful if taken in excess, the international medical
organizations have recommended that all phosphate daily consumption
should not exceed a certain level. It is considered the amount is to be
eaten typical consumer is well below this limit. Some countries, there
is a limited amount, you can add and exporters must keep this in mind.
The subject to regular review, both in the UK and the European Economic
Community, and possible future restrictions will be imposed.
Polyphosphates
can not significantly improve the eating quality of the fish, often
although the requirements in this regard. Small products, such as
shellfish or thin fillets over-treatment and may even lead to adverse
changes in the flavor and sloppy texture.
Polyphosphate frozen fish, preservative-free action, did not provide any protection to prevent cold storage deterioration.
The
use of a wide range of phosphate control thawing water does not include
shellfish, fish, and phosphate manufacturers in the United Kingdom, a
company granted a patent in 1961, the patent will lapse in 1977.
OTHER ARTICLE: Choose the Best Erythritol Sweetener
No comments:
Post a Comment