Moisture-retention treatments connected to odors in tilapia fillets

An investigation into ammonia-like odors in tilapia fillets that could result in product rejection traced the source to moisture-retention chemicals. 

Phosphates and shrimp
Article image for Phosphates and shrimp

Health & Welfare

Phosphates and shrimp

Commercial experience and research have demonstrated that phosphates can enhance sensory quality and increase consumer appeal for shrimp. Through over 10 years of research with shrimp from around the world, the Aquatic Food Products Lab at the University of Florida in Gainesville, Florida, USA has shown that consumers prefer shrimp properly treated with phosphates. However, processors must have a clear understanding that misuse of these ingredients can result in poor appearance, poor texture, and consumer rejection.