16 мар. 2012 г. · It's an additive—called sodium tripolyphosphate, or STPP for short—and it is used to make your seafood appear firmer, smoother and glossier.

Продолжительность: 3:27
Опубликовано: 7 авг. 2011 г.

25 июн. 2020 г. · STPP is a common ingredient added to fish (eg salmon) before frozen and its primary purpose is to reduce the amount of thaw water (or maintain water) and make ...

17 мар. 2016 г. · As a food preservative, STPP encourages cells to soak up water. This water retention makes seafood look plump, bright white, and "fresh". Yum!

14 янв. 2023 г. · Sodium tripolyphosphate (STPP) is this oft-used chemical additive. Immersing seafood in slushy, STPP-infused brine increases the proteins' ability to hold ...

This additive can be used in fish processing to improve yields, water holding capacity, and the sensory attributes of the final product (Nguyen et al., 2012).

If sodium tripolyphosphate is used as the active ingredient, a satisfactory mixture can be made by dissolving 5 kg of food grade sodium tripolyphosphate and 5 ...

Excessive use of STPP can also harm the eating quality of seafood. It can result in soapy moisture loss during cooking, a dry, crumbly texture, and a heavy soap ...

STPP is a preservative for seafood, meats, poultry, and animal feeds. It is common in food production as E number E451. In foods, STPP is used as an ... Preparation and properties · Uses · Detergents · Food