Use of Tripolyphosphate in the Development of Products from Minced Meat
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Authors
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Subrata Basu
Research Centre of Central Institute of Fisheries Technology. Kakinada - 533 003
Abstract
Sodium tripolyphosphate can be used with several advantages in dried products prepared from minced fish. It lowers the water activity (aw) of the product and has got bactericidal property. It increases hydration of the protein and increases resistance o thermal denaturation of the protein.Downloads
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Submitted
2013-03-21
Published
2025-06-09
Issue
Section
Articles
License
Copyright rests with the Society of Fisheries Technologists (India).How to Cite
Basu, S. (2025). Use of Tripolyphosphate in the Development of Products from Minced Meat. Fishery Technology, 27(1). https://doi.org/10.56093/ft.v27i1.28431
