When shrimp are processed, abilities of water holding, preserving and discoloring in foods are the problems to be technically solved. Especially, the changes in water holding capacity, consistency and PH of food stuff which have relations with the moisture and color of meat products.

Mixphos-WM346 is white powder with sticky solution, which can maintain the tenderness of meat during meat processing and cooking, effectively reduce the weight loss and nutrient loss during processing, make the tissue structure of meat products uniform and dense, improve the flavor and taste of meat products, and stabilize the fat in meat to prevent oxidation and corruption.

When fish are processed, abilities of water holding, preserving and discoloring in foods are the problems to be technically solved. Especially, the changes in water holding capacity, consistency and PH of food stuff which have relations with the moisture and color of meat products.