Abstract

The aim of this work was to accomplish an investigation post-treatment in Cynoscionstriatus fillets, using different concentrations of sodium tripolyphosphate and blends containing sodium tripolyphosphate and sodium chloride, and evaluate the weight of loss and their influence on the content of total protein, moisture and phosphate. Samples underwent four treatments: sodium tripolyphosphate solutions (TPFS) 2% and 10% and blends containing sodium tripolyphosphate with sodium chloride (NaCl) 2% and 10%. 148 fillets were immersed in each treatment for 2 hours and weighted individually at three moments: prior to immersion, post-immersion and post-defrosting. Gravimeter results showed weight gain in all treatments (p>0.05). When TPFS 2% (0.28%) and blend 2% (8.38%) were compared, samples immersed in Na5P3O10 revealed a weight gain (p>0.01). In treatments TPFS 10% (12.48%) and blend 10% (9.19%), the samples with only TPFS had weight increase (p>0.01). Solution with TPFS 10% within the context of the four treatments had the greatest weight in immersion (12.48%) and the lowest loss of water in defrosting (3.72%). Physical and chemical analyses for moisture, total proteins and phosphate had differences in weight for the four treatments (p>0.01), with the exception of the treatments blend 2% and blend 10%. The four treatments did not exceed the standard established by the Ministry of Agriculture (until 0.5% TPFS for every 100 g of fillet).

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