Functions and Uses of Phosphates in the Seafood Industry

Experimental theory, fundamentals and mathematical evaluation of phosphate diffusion in meats

“…Baluyot and Hartforth (1996) used a modified end group titration method and ion chromatography to determine the amount of polyphosphates. Lampila (1992) reported that a method relying on the use of highpressure liquid chromatography (HPLC) was applied to detect the phosphates. This method, however, was recorded that there were some difficulties because of the rapid decomposition of polyphosphates.…”

“…Therefore, mechanism for water binding is dependent upon the type of phosphate used. Among the different types of poly-and pyrophosphates, sodium tripolyphosphates are especially the most desirable ones in meat industry (Dziezak, 1990;Lampila, 1992;Steinhauer, 1983). Protein-rich foods, such as; meat, poultry and seafood contain phosphorous in the form of nucleotides, phospholipids, etc.…”

“…Diffused amount of sodium tripolyphosphates should be accurately determined and identified for further optimization studies for their industrial use. In addition, over use of polyphosphates leads to sensory defects and potential for economic fraud (Lampila, 1992). Therefore, it would be an important issue to find out about the added amount of phosphates in the products.…”

Cook-related yield loss for pacific white (Penaeus vannamei) shrimp previously treated with phosphates: effects of shrimp size and internal temperature distribution

“…dipping in sodium tri-polyphosphate (STP) solutions, cooking procedure, and cooling methods also affect yield loss. For example, dipping in STP solutions is known to prevent extreme weight losses (by retention of moisture) during frozen storage or thermal processing (Lampila, 1992;Tehnet, Fihne, Nickelson, & Toloday, 1981a, 1981b, and various phosphate containing agents are used in the seafood industry for frozen and cooked products (Dzeizak, 1990;Stainhauer, 1983;Tehnet et al, 1981a). Erdogdu, Luzuriaga, Balaban, and Chau (2001) determined yield losses in small tiger shrimp (110-120/kg) as a function of different cooking times and temperatures, STP treatments prior to cooking, and post-cook cooling methods.…”

Plackett-Burman Experimental Design for Investigating the Effect of Porcine Plasma Protein, Trehalose and Bovine Meat Protein Isolate on Cook Yield and Texture of Minced Bovine Meat

“…Action mechanism of phosphates, which exhibit a pronounced polyionic character, is based on the ionization of protein molecules, increasing the interaction between protein and water molecules due to increased pH and ionic strength, and reducing the interaction among the proteins (Cheftel et al, 1985;Martin et al, 2002;Unal et al, 2006). Sodium tripolyphosphates (STPs) are actually the most popular form of phosphates used in the meat industry (Dzeizak, 1990;Lampila, 1992). However, sodium tripolyphosphate is a suspected neurotoxin according to the National Institute for Occupational Safety and Health's (NIOSH) Registry of Toxic Effects of Chemical Substances.…”