White Powder Compound Phosphate Seafood Preservative

Seafood
Phosphate can effectively solve the problem of the loss of umami and nutrient components during transportation and storage of seafood. The compound phosphate can effectively prevent or reduce the toughening of the meat quality due to dehydration fiber when the seafood is frozen, and when cooking and cooking and turning. Prevent and reduce the oxidation of seafood during processing and storage. Reduce the discoloration and taste of the flesh due to oxidation. Make the muscle tissue have more water retention, better taste, and increase its water retention when thawing.

Surimi products
The water retention of surimi products is closely related to the quality of surimi products. The compound phosphate plays an important role in improving the water retention of surimi products. The reason is that the isoelectric point of surimi products is 6.3, which is the lowest at this time. After adding phosphate, because it is alkaline, the pH value of the surimi product deviates from the isoelectric point, which increases the water retention; at the same time, phosphate also has the effect of chelating metal ions and dissociating actomyosin, which can also increase Water retention effect. The key to the water retention effect of compound phosphate on surimi products is to solve the problem of phosphate ratio.