UF/IFAS Study Finds Better Way to Keep Shrimp Juicy, Tasty
University of Florida Institute of Food and Agricultural SciencesNormally, phosphate or table salt is used to retain moisture in meat and seafood. But adding salt to the food puts more salt in a person’s diet, and that’s unhealthy. Additionally, phosphates are relatively expensive. Phosphate alternatives such as polysaccharides – a type of carbohydrate often used as a food additive – can help retain water in shrimp.