What Happens to “Excessively Soaked” Sole Fillets?

mqdefaultSodium Tripolyphosphate (STPP) is an inorganic compound mostly used for preserving frozen meat and seafood products. Used in trace amounts, STPP preserves the water content inside the flesh. This video shows during a cook test what happens to a Sole Fillet when it has been “Excessively Soaked” with STPP…  Watch the video here 17:16

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