Effect of Polyphosphates and Other Salts on Drip Loss and Oxidative Rancidity of Frozen Fish

Abstract

Pretreatment of fresh fillets of Dover sole (Microstomus pacificus), Pacific cod (Gadus macrocephalus), halibut (Hippoglossus stenolepis), and red snapper (Sebastodes ruberrimus) with sodium tripolyphosphate prior to freezing was found to be effective in reducing drip loss during thawing. Sodium chloride, in a few trials, was effective in reducing drip and cooking losses. Tripolyphosphate and sodium citrate dip solutions of corresponding ionic strengths were equally effective in reducing drip loss during thawing from fillets of red snapper. Pretreatment of chinook salmon (Oncorhynchus tshawytscha) fillets with sodium tripolyphosphate preceding freezer storage was found ineffective in retarding lipid oxidation during storage at −10 °C; however, unlike sodium chloride, sodium tripolyphosphate did not accelerate development of oxidative rancidity.