Which processing technique, used to retain moisture in frozen cod fillets, increases sodium content?
Answer
Brining or injection with solutions (like sodium tripolyphosphate)
A hidden pitfall for consumers monitoring sodium intake is the processing applied to many commercially prepared or frozen cod products. To enhance moisture retention and texture preservation, fillets are often brined or injected with solutions, which can be listed as containing ingredients like sodium tripolyphosphate. This practice results in a fillet having a noticeably higher sodium count compared to a fresh, unseasoned cut. This added sodium is an easily overlooked factor when consumers opt for pre-seasoned frozen portions instead of buying fresh fish.
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