Hi everyone, I have enjoyed reading the variety of input on seafood topics presented here. I also need some advice from those in the know... I work in a fish processing plant and it is my responsiblity to inspect the frozen (defrosted) raw blocks of fish, usually white fish of some sort (Pollock, Sole, Haddock, Cod etc) What I am interested in learning about is the STPP used to retain water in the fillets. The problem I am seeing is that in the frozen blocks there are individual fillets that are seeming discolored. They are no longer white, usually I find them to be yellow or even tannish brown. Could this be from STPP? These particular peices of fish tend to cook up tougher, or conversely, awfully mushy. Are these traits in any way attributed to the wrongful use or overuse if the STPP? Thanks in advance to whoever can shed some light on this perplexing problem.
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