Hi Laurie,
STPP overuse isn't really the concern; excessive water gain is. STPP
increases water holding capacity and can be very useful in limiting thaw
drip in frozen products. It also slows protein denaturation, and
improves binding and texture of some formulated products. Using it to
"improve yields" is a problem when it increases economic returns without
improving sensory quality. There is a limit to STPP's functional
capacity, beyond which loosely bound water will run out during thawing
or cooking. Excessively phosphated products are inferior and of little
value.
Tom
Thomas E. Rippen
Seafood Technology Specialist
Sea Grant Extension Program
Center for Food Science and Technology
University of Maryland Eastern Shore
Princess Anne, MD 21853
410-651-6636
410-651-8498 fax
terippen@umes.edu
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] On
Behalf Of Laurie Hendrickson
Sent: Tuesday, May 15, 2007 2:33 PM
To: seafood@ucdavis.edu
Subject: STPP overuse
Hi, I m a real live person wondering about the effects of STPP overuse.
This archive was generated by hypermail 2b29 : Mon May 21 2007 - 08:07:05 PDT