Effect of Sodium Tripolyphosphate on Thaw Drip and Taste of Fillets of Some Freshwater Fish

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Abstract
The effect of polyphosphate treatment on thaw drip was determined on six freshwater fish species. No relation could be found between state of rigor and thaw drip in control and treated fillets or increase in weight due to dipping. Thaw drip was reduced by an average of 60% as a result of treatment. The difference in weight between control and treated fillets after thawing averaged 5% or more of the initial weight in favor of the treated products. A difference in taste could be detected in yellow walleye (Stizostedion vitreum) and in whitefish (Coregonus clupeaformis) samples, but preferences were equally divided between treated and untreated samples.

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