Phosphate Treatment of Frozen Prawns 1. Screening of Various Phosphates for Prevention of Drip Loss

Abstract

Various phosphates and their mixtures were screened for their
efficiency of preventing drip loss in frozen prawns. The effectiveness
of the phosphates decreased in the following order: Sodium tripolyphosphate
— Sodium pyrophosphate — Sodium hexametaphosphate
Sodium metaphosphate — Sodium dihydrogen phosphate; the last two
being ineffective. Even though thaw drip loss was reduced by the
above treatments the organoleptic quality of the thawed as well as
cooked products was unsatisfactory, discolouration being the major
defect. A solution of a mixture of 12% sodium tripolyphosphate and
8.6% sodium dihydrogen phosphate or 2% citric acid in water when
used as.dip prevented thaw drip loss, improved cooked yield and
dfganoleptic quality without adversely affecting the biochemical
characteristics. Commercial scale trials showed that the results are
highly reproducible.