How does sodium tripolyphosphate and tetrasodium pyrophosphate function in surimi processing?
Understand the Problem
The question is asking about the roles and functions of sodium tripolyphosphate and tetrasodium pyrophosphate in the processing of surimi, which is a fish product. It seeks to understand the chemical and functional properties of these compounds in enhancing the quality or characteristics of surimi.
Answer
STPP and TSPP improve water retention, gel strength, and minimize protein denaturation in surimi.
In surimi processing, sodium tripolyphosphate (STPP) and tetrasodium pyrophosphate (TSPP) are used to improve water retention and gel strength, minimize freeze-induced and enzymatic denaturation, and solubilize myofibrillar proteins.
Answer for screen readers
In surimi processing, sodium tripolyphosphate (STPP) and tetrasodium pyrophosphate (TSPP) are used to improve water retention and gel strength, minimize freeze-induced and enzymatic denaturation, and solubilize myofibrillar proteins.
More Information
Phosphates like STPP and TSPP are crucial in surimi processing to maintain texture and quality, particularly during freezing and thawing, which is significant in the seafood industry for maintaining product quality.
Tips
A common mistake is thinking these phosphates add flavor; their role is structural.
Sources
- Physicochemical properties of frozen Alaska pollock fillets and surimi as affected by various sodium phosphates - researchgate.net
- Effect of phosphate compounds on gel-forming ability of surimi - sciencedirect.com
- Physical properties of cobia (Rachycentron canadum) surimi - pmc.ncbi.nlm.nih.gov
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