Functional, Microbial and Sensory Changes in Ice‐stored Sea Scallops (Placopecten Magellanicus) Treated With Sodium Tripolyphosphate

Rippen, Thomas E.; Sutton, Heather; Lacey, P.F.; Lane, Robert M.; Fisher, Robert A.; DuPaul, William D.

doi:10.1111/j.1745-4573.1996.tb00589.x

Cited by 6 publications

(4 citation statements)

References 15 publications

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“…1 and Table 1 demonstrate relatively small drip losses after cooking for shrimps treated with phosphate, which confirms the ability of phosphates in retaining moisture. These data are also in agreement with studies of Rippen et al (1993), Ü nal, Erdogdu, Ekiz, and Ozdemir (2004) and Gonçalves et al (2008), which showed that polyphosphates control loss of natural juices during thawing and cooking processes, by increasing water holding capacity.…”

Section: Drip Loss Evaluation On Thawing and After Cookingsupporting

confidence: 94%

Effects of phosphate treatment on quality of red shrimp (Pleoticus muelleri) processed with cryomechanical freezing

Gonçalves

Ribeiro

2009

LWT - Food Science and Technology

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Section: Drip Loss Evaluation On Thawing and After Cookingsupporting

confidence: 94%

Effects of phosphate treatment on quality of red shrimp (Pleoticus muelleri) processed with cryomechanical freezing

Gonçalves

Ribeiro

2009

LWT - Food Science and Technology

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“…The addition of phosphates has been shown to improve water-holding capacity of the product ( 21 ). Although much work has been conducted on the effects of polyphosphate treatment on food products including meat and seafood, the actual mechanism of the action of polyphosphates on proteins is not well understood.…”

Section: Resultsmentioning

confidence: 99%

Physiochemical Changes and Optimization of Phosphate-Treated Shrimp (Litopenaeus vannamei) Using Response Surface Methodology

Omar¹,

Yang²,

Oh³

et al. 2016

JFN

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The objective of this study was to determine the factors responsible for the changed physiochemical properties of unpeeled shrimp treated in cold phosphate solution (2∼4 o C) with the intervention of 4 factors: phosphate concentration, dipping time, rotation speed, and volume of brine solution. Response surface analysis was used to characterize the effect of the phosphate treatment on shrimps by running 33 treatments for optimizing the experiment. For each treatment, phosphate amount, moisture content, and weight gain were measured. The results showed that phosphate concentration is the most important factor than other factors for facilitating phosphate penetration in the meat of the shrimp and for getting the best result. The optimum condition of phosphate-treated shrimp in this study was 110 to 120 min dipping time, 500 to 550 mL brine solution for 100 g shrimp sample, and 190 to 210 rpm agitation speed. The studied conditions can be applied in fisheries and other food industries for good phosphate treatments.

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“…Recommendations for the composition of processed scallops derived from moisture contents <80% [39,40] and a moisture/protein (M/P) ratio ≤5.0 [3,5]. All fresh samples fulfilled these guidelines.…”

Section: Resultsmentioning

confidence: 99%

Meat Composition and Quality Assessment of King Scallops (Pecten maximus) and Frozen Atlantic Sea Scallops (Placopecten magellanicus) on a Retail Level

Manthey-Karl

Lehmann

Ostermeyer

et al. 2015

Foods

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An enlarged range of scallop products on the market allows the consumer to buy lower priced alternatives, which often raises the question of quality and control. Frozen meat of king scallops (Pecten maximus) and Atlantic sea scallops (Placopecten magellanicus) were purchased on the German market and compared with fresh shell-on king scallops of various origin. The approximate composition, inclusive citric acid and phosphates, minerals, free amino acids (FAA) and fatty acid profiles were examined in the muscle to identify changes as a result of processing. The FAA glycine and taurine as well the fatty acids 20:5n-3 (EPA) and 22:6n-3 (DHA) were the most abundant, but were reduced in processed samples. Di- and triphosphate contents were not detectable (<0.01 g·kg−1) in untreated meats. Most frozen scallop products contained added citrates and polyphosphates and had distinctly higher water contents (up to 89%) and an increased moisture to protein ratio (M/P) (up to 9) compared with the fresh king scallops (78%, M/P < 5). Labelling of species, verified by PCR-based DNA analysis, and ingredients were not correct in each case. Overall results indicated no relevant differences in mineral content, except high sodium contents, resulting from additives. Labelling does not readily allow the consumer to recognize the extent of processing effects.

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Functional, Microbial and Sensory Changes in Ice‐stored Sea Scallops (Placopecten Magellanicus) Treated With Sodium Tripolyphosphate

Cited by 6 publications

References 15 publications

Effects of phosphate treatment on quality of red shrimp (Pleoticus muelleri) processed with cryomechanical freezing

Effects of phosphate treatment on quality of red shrimp (Pleoticus muelleri) processed with cryomechanical freezing

Physiochemical Changes and Optimization of Phosphate-Treated Shrimp (Litopenaeus vannamei) Using Response Surface Methodology

Meat Composition and Quality Assessment of King Scallops (Pecten maximus) and Frozen Atlantic Sea Scallops (Placopecten magellanicus) on a Retail Level

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