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THE SHORT ANSWER

Why does treated shrimp release so much water?

Phosphate-treated shrimp can hold extra water, which may be released during cooking and make browning harder. Water release alone does not prove treatment.

Limited evidence

Treatments that increase water holding can make dry-heat browning more difficult.

The science in more detail

Polyphosphates raise muscle pH away from the isoelectric point and sequester calcium and magnesium, dissociating actomyosin so the filament lattice swells and holds water electrostatically. The water taken on is more mobile than native water, so it comes back out in the pan - and while it is evaporating, the surface is pinned at 100C.

Sources disagree on whether phosphate raises or lowers cook loss. No controlled browning test on treated versus untreated shrimp was found.

Evidence behind the answer

This answer is linked to the research rule above. Confidence describes its evidence, not the review status of this page. We tell you when we don’t know.

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