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How to minimize shrinkage of fish loin during precooking?


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#1 Avila

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Posted 20 June 2014 - 04:00 PM

Dear all,

does anyone knows how to minimize shrinkage of fish loin during pre-cooking (steam cooking). Any idea or suggestion would be highly appreciated :helpplease:



#2 Charles.C

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Posted 20 June 2014 - 04:35 PM

Dear all,

does anyone knows how to minimize shrinkage of fish loin during pre-cooking (steam cooking). Any idea or suggestion would be highly appreciated :helpplease:

 

Dear avila muncar,

 

Polyphosphates.

 

Usability has to be allowed by customer / at destination of course.

 

Rgds / Charles.C


Kind Regards,

 

Charles.C


#3 Avila

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Posted 21 June 2014 - 06:18 PM

Thank you Charles,

Have to do some trials to find out correct formulation and application method of polyphosphate in fish loin. As i know, polyphospate is widely used in processed meat and poultry to increase water holding capacity



#4 Charles.C

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Posted 21 June 2014 - 11:11 PM

Thank you Charles,

Have to do some trials to find out correct formulation and application method of polyphosphate in fish loin. As i know, polyphospate is widely used in processed meat and poultry to increase water holding capacity

Dear avila muncar,

 

The commercial products often use 2-3 mixed phosphates to better maintain the texture of final product. However this increases the chemical cost.

 

Codex suggests a maximum phosphate level in final product. Some countries have legal limits, eg zero. :smile:

 

Rgds / Charles.C


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Charles.C


#5 Avila

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Posted 22 June 2014 - 01:45 AM

Based on Code of Federal Regulations :

(b) Conditions of use. This substance is generally recognized as safe when used in accordance with good manufacturing practice (The quantity of a substance added to food does not exceed the amount reasonably required to accomplish its intended physical, nutritional, or other technical effect in food).

 

Based on EU standard for food additives :

     

Used singly or in combination with sodium acid pyrophosphate and sodium pyrophosphate tetrabasic, total added phosphate not to exceed 0.5% calculated as sodium phosphate, dibasic


Edited by avila muncar, 22 June 2014 - 01:47 AM.


#6 Charles.C

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Posted 24 June 2014 - 06:26 AM

Dear avila muncar,

 

Yes, I think the EU borrowed from Codex. :smile:

 

I think you will also find that, for some seafood products, maybe all, USA has opinions about potential "illegalities" based on unusual weight characteristics on thawing. 

 

US suppliers of related chemical formulations sometimes include a cautionary warning to such, probably semi-official, "criteria" IMEX. :smile:

 

Rgds / Charles.C


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Charles.C


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