Ttri-poly
phosphate
There are "dips" used in processing seafood which
means the product is "dipped" in a solution of chemicals used to
retain moisture. The most common is sodium tri-poly
phosphate. This is in a salt form and when mixed in water it
can be used to add water to seafood items. A certain amount of
sodium tri-poly phosphate is useful as it keeps the product from loosing
moisture too fast. Scallops are a good example. You can
almost watch them disappear. A small amount of sodium tri-poly phosphate
can help retain moisture, prevent gaping and have a longer shelf
life. However, if it is used in excessive concentration the
product becomes tough and hard to cook.
