Question

Thaw exudates and cooking losses in frozen products can be reduced by the addition of

• A. Phosphate
• B. BHA
• C. Ascorbic acid
• D. Propyl gallate

Hint:

Phosphate treatment is a standard practice in the frozen shrimp and fillet industry. It not only reduces weight loss but also improves the texture and succulence of the cooked product.

Answer 1

The Correct Option is A

Step 1: Understanding the Question:
The question asks for a food additive that can improve the water-holding capacity of frozen fish, thereby reducing "thaw drip" (exudates) when the fish is defrosted and reducing weight loss during cooking.
Detailed Explanation:

• Muscle Denaturation during Freezing: During frozen storage, fish proteins (especially myofibrillar proteins) undergo denaturation, leading to a loss of water-holding capacity. When thawed, the internal cellular fluids leak out as drip.

• Role of Polyphosphates: Food-grade polyphosphates (like Sodium Tripolyphosphate or STPP) are used as "moisture retainers." They work by slightly increasing the pH of the muscle and increasing the ionic strength, which allows the muscle fibers to swell and hold more water. They also help in solubilizing proteins to form a film on the surface that traps moisture.

• Evaluation of other options:
• BHA and Propyl Gallate: Are antioxidants used to prevent fat rancidity.

• Ascorbic acid: Is also an antioxidant (Vitamin C).

Step 2: Final Answer:
The addition of phosphates reduces thaw exudates and cooking losses.