Herring Haring

Mackerel Makreel

Tuna Tonijn

Saithe Koolvis

Cod Kabeljauw




Fish flesh improved by tripolyphosphate
systems is fresher all over the world.

After the different species of fish have been caught, they are transported ashore in refrigerated ships. Obviously they are gutted and packed with crushed ice in appropriate fish bins.

Once the fish has been brought ashore, wholesalers bring them to towns and villages. Fresh fish can be bought anywhere, even in far-off villages.

Refrigerated ships are the most common and safest transport system for fresh fish, since the fish can be frozen on them.  This way, they can be temporarily stored without any problems before they are filleted or put in another form of pre-packaging.

Tripolyphosphate guarantees improved fish quality.

Fish flesh quickly loses its natural structure and nutritional properties during the process. This is due to the loss of fluid. When the fish is being filleted, a lot of flesh fluid is lost and during defrosting, a lot of muscle fluid is wasted. When heating and cooking the fish, valuable substances are lost, e.g. taste, flesh fluid, proteins and minerals.

Treating the fish or the fish flesh with our improved Tripolyphosphate before freezing it can eliminate these disadvantages. This processing system prevents the loss of fish flesh fluid. It also prevents to a large extent the fish from getting dry and tough, while improving the nutritional value for the fish consumer.

Tripolyphosphate for an improved bond, a more tender and a more solid structure.

Thanks to the improved effect of Tripolyphosphate, in combination with Bufferglucose Syrup®, the correct buffer pH-value is used. In that way, the pre-packaged fish flesh stays fresh for a longer period of time without any generation of gas.

Advantages of the use of the Tripolyphosphate system for processing, storage and consumption of fish flesh.

  • the fish fillets preserve a beautiful colour during a longer period of time, thanks to the buffer system obtained by the correct combination of phosphates and food acids
  • less loss during boiling, roasting or frying, given the higher water bond
  • the fish fillets retain their proteins, minerals and vitamins
  • after the fish has been fried or roasted, it is more juicy and obviously more solid thanks to the phosphate bond with the fish proteins
  • it can be stored during a longer period of time, since the fatty acids of the fish do not oxidise thanks to the natural food acids that are added.
  • prevents crystallisation when the fish is being frozen and also prevents the fish fillets from becoming glassy
  • by adding Tripolyphosphate and Bufferglucose Syrup®, the buffer pH-value reaches 6
  • prevents white crystallisation points which are formed by the ammonium-magnesium phosphate

More technical information under construction.

Contact information:
E-mail: info@ph-liquid.com

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