You meam like..... salt?mediatechnology wrote:Check the product labels and avoid anything with Phosphates.
Sodium triphosphate (STP), also sodium tripolyphosphate (STPP), or tripolyphosphate (TPP),) is an inorganic compound with formula Na5P3O10. It is the sodium salt of the polyphosphate penta-anion, which is the conjugate base of triphosphoric acid.
The brine I soak the salmon in before smoking salmon uses lots of kosher salt, because traditionally salt is a meat preservative (extracting water suppresses bacteria growth).
Added salt also can increase the water weight... salt water (brine) is listed as an ingredient these days when I buy chicken at the market. I used to soak chicken in beer over night before barbecuing... now with all the added saltwater in there already there is no point in trying to hydrate the chicken further.
Back to frozen salmon... The label doesn't say how much STPP is in there only that it's added to retain moisture (read weigh more). I will see if i can taste it over the very salty (and sweet) brine I will soak it in over night, before drying and then smoking.
I checked the top google hits on STPP and there were some hysterical nerve toxin claims, and (incorrect) claims like albumin leakage is caused by STPP (Phosphates can affect the protein matrix in cheeses, but AFAIK albumin leakage in salmon is a natural consequence of cooking).
In excess STPP reportedly tastes nasty... I will be on the look out for off-flavors but i would be more nervous about the faux-fresh "never frozen" salmon (from chile) being over dosed with STPP than hard frozen AK salmon, even after a round trip to China for processing.
Thanks for the heads up...
JR