With the improvement of aquatic processing technology and the diversification of processing varieties, sodium tripolyphosphate is also widely used in the storage and processing of aquatic products. Sodium tripolyphosphate can effectively prevent the browning of shrimp during freezing (storage) storage and processing, maintain water and increase weight, reduce the loss of nutrients during processing, protect the quality and color of aquatic products, and extend the shelf life of aquatic products.

Sodium tripolyphosphate can increase the PH in meat, increase the ionic strength, improve the solubility of protein, chelate metal ions and promote the decomposition of actin complex. The simplest addition method in the production process is direct soaking, and mechanical addition can also be used during soaking. For example, fish fillets can be added through a long channel of solution through a conveyor belt or directly by mechanical vibration.

The use of sodium tripolyphosphate in aquatic food:

1. Spray method

(1) Weigh the shrimp and crab in the sea and put them into the plastic fish box.

(2) Prepare 5% sodium tripolyphosphate solution with clean seawater or drinking water.

(3) The mass ratio of sodium tripolyphosphate solution to shrimp caught in the sea is 1:10.

(4) Spray the sodium tripolyphosphate solution evenly onto the surface of the marine shrimp in the box with a spray can or watering can until the fresh-keeping liquid flows out from the bottom of the fish box in strands.

2. Impregnation method

(1) Pour the corresponding sodium tripolyphosphate into the clean seawater or drinking water in the immersion bucket to prepare the sodium tripolyphosphate solution.

(2) Stir for 5s~10s to fully dissolve it.

(3) Immerse a basket of 25kg~30kg sea shrimp washed and drained with water in the sodium tripolyphosphate solution, shake it up and down slightly to ensure that the shrimp body is completely submerged, fully contact with the solution, and take it out after about 2min.

(4) Lift the shrimp basket and drain the solution.

(5) After repeated impregnation of 15 baskets according to the above steps, the corresponding sodium tripolyphosphate and clean seawater or drinking water shall be added into the impregnation barrel.

(6) After repeated impregnation of 15 baskets according to the above steps, the sodium tripolyphosphate solution shall be prepared again.

(7) Adjust the size of containers and the handling capacity of shrimp caught in the sea according to the actual production situation.

For shrimp and crab products, the above methods are used to treat them with sodium tripolyphosphate for processing (such as shelling shrimp, cutting, etc.), and then package them after freezing or drying, so as to ensure the quality and safety of products and meet the needs of consumers for aquatic protein.