Vietnam to abolish the use of polyphosphates in pangasius processing

2010-04-23T10:14:00

The drum used for tumbling pangasius fillets in STPP solution in a Vietnamese processing plant

As well as the tumbling, or soaking, of seafood in a solution of sodium tripolyphosphate (STPP), there is also the practice of adding extra water in the form of glaze. In fact, both practices are usually carried out on the same product before and after freezing.

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