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Tri-poly phosphate

 

Seafood General Information


Tri-poly phosphate

There are "dips" used in processing seafood which means the product is "dipped" in a solution of chemicals used to retain moisture.  The most common is sodium tri-poly phosphate.  This is in a salt form and when mixed in water it can be used to add water to seafood items.  A certain amount of sodium tri-poly phosphate is useful as it keeps the product from loosing moisture too fast.  Scallops are a good example.  You can almost watch them disappear. A small amount of sodium tri-poly phosphate can help retain moisture, prevent gaping  and have a longer shelf life.  However, if it is used in excessive concentration the product becomes tough and hard to cook.

 


 

 

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