Phosphate used in the processing of aquatic products

Phosphate antioxidant to prevent shrimp head black, fall off, to prevent the fish, shrimp, crab meat spoilage and maintain the original flavor and nutrition of aquatic products. Effectively improve the water retention properties of the water-holding capacity of aquatic products, reduce losses thawing process, so that fish gravy phosphate richer taste fresh.

Phosphate and carbohydrate mix, as cryoprotectants, which can effectively prevent frozen surimi protein denaturation.