Range ofapplications :Frozenshrimps,shellfish, fish fillets, prepared fish products, fish balls, canned seafood and pickled fish products,etc

Application effect:

Through the action of phosphate and muscle tissue actin,maintain the solubility of functional muscle protein, improve the binding capacity of muscle protein and water, and enhance the water retention of seafood.

o it is easy to cause the oxidation of spoiled metal ions in the fused seafood, thereby improving the shelf life of the product.

Stabilize the pH value of seafood,maintain the fresh color of the product, inhibit the growth of bacteria, and effectively prevent the protein of fish fillets from freezing and deterioration.

 Improve the washing performance of fresh seafood or reprocessed products