The more pure, the better! You must be logged in to post a comment. Skip to content How much Sodium is in Shrimp? March 12, No Comments. Share on facebook. Previously-frozen, farm-raised fresh shrimp has milligrams of sodium in a 4-ounce serving, their tests showed. The real sticker shock comes in the quick-frozen, easy-to-peel shrimp varieties.
In their tests, Cooking Light found these shrimp had between and milligrams of sodium per 4-ounce serving.
Shrimp labels are not going to help your confusion either. Cooking Light sent their individual tests to a food laboratory so they could discover the actual sodium levels of each type of shrimp. Whole Foods, however, promises that their shrimp are frozen without preservatives. Michelle Kerns writes for a variety of print and online publications and specializes in literature and science topics.
She has served as a book columnist since and is a member of the National Book Critics Circle. Kerns studied English literature and neurology at UC Davis. By Michelle Kerns Updated November 21, Related Articles. How Much Sodium Is in a Mango?
Likewise, European legislators have encouraged the food industry to reduce the sodium content of all foods since Food Standards Agency is is contemplating to make the voluntary industry salt reduction program stricter in order to reduce salt intake to 6, mg per day. Sodium is a natural component of all seafood. Shrimp, for example, when harvested can have to mg sodium per grams of meat. When shrimp are stored in ice slush in accordance with good manufacturing practices, the level of sodium begins to decrease due to two factors: an increase in moisture in the product and leaching of sodium into the ice slush.
If the product is frozen in salt brine prior to processing, the sodium levels in the edible meat can temporarily increase but eventually decrease when the product is thawed and further processed Fig. Since the s, phosphates — a group of additives generally recognized as safe GRAS — have been the moisture-retention agent of choice by shrimp processors.
Phosphates are natural components of shrimp and seafood that are involved in providing energy to the muscles. After death, there is a depletion of phosphates, but the addition of phosphates through treatments restores the moisture-binding capacity of the proteins.
It has been documented that phosphates used in conjunction with salt have a synergistic performance, which has led to the addition of salt to phosphate treatments worldwide. In addition, the presence of salt can enhance product flavor. Prolonged exposures or higher concentrations result in higher sodium additions.
Buyer aversion to phosphate-treated seafood continues despite the proven sensory benefits and product moisture protection available through the proper use of phosphates. Concerns for excessive water additions or other abuse are the main reasons for the aversion. Other motives include regulatory scrutiny, increases in phosphate prices and potential treatment costs to reduce the residual loads of phosphates in wastewater after processing.
In addition, some regulatory authorities in seafood-producing countries are convinced that phosphates are not allowed by the FDA or European Union, even though phosphates have GRAS status with FDA and are included on the list of approved additives and food colors used by E.
In general, confusion continues to prevail and buyers remain leery of phosphate use.
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