Introduction

Seafood is a popular foodstuff with high nutritional value. As a consequence consumer demand exceeds supply and the increasing product costs generate higher quality expectations. However, immediately after harvest a series of complex changes occur on the surface and inside the edible portion of all seafood resulting in a decrease of quality. These changes are biochemical, oxidative and bacterial. To retard these changes, treatment of shrimp and fish meat with phosphates to retain the quality has been well known for many years.

After a long intensive processing application, we found that phosphate treatment providing a lot of shortcoming results not only on the finished product quality itself such as crispy meat texture, transparency (uncooked) appearance but also effecting to human health directly by excess phosphate in human body inhibits the absorption of other important minerals, leading to serious mineral deficiencies and imbalance, triggering ADD and a host of other health problems.

With our extensive and intensive research, we have developed phosphate-free additive "X-FOS" which not only providing same characteristics as phosphate for moisture absorption ability but also providing more effectiveness in preserving the natural color, texture, taste and appearance.