To aid in the declaration of polyphosphates, we have developed a test that detects the amount of 'added' phosphates in prawns, white fish and chicken, distinguishing between the naturally occurring levels of phosphates and the level of added phosphates.

In prawns for example, monophosphate is naturally occurring, whereas di-phosphate and tri-phosphate are not. Therefore the detection of diphosphate and tri-phosphate in prawns would confirm the use of polyphosphates.

Our established NMR - (nuclear magnetic resonance) based in-house validated test can successfully differentiate between the different forms of phosphates in prawns.

Polyphosphates are naturally occurring in all forms of life and may also include other elements such as sodium, potassium and calcium, to form compounds such as sodium polyphosphate (E452(i)), potassium polyphosphate (E542(ii)) and calcium polyphosphate (E542(iv) also 544).

Polyphosphates are legally permitted additives that are widely used to aid processing or to improve the eating quality of many foods, particularly meat and fish products.

Phosphates that are naturally present in muscle tissue play an important role in rigor mortis of meat and fish. Adding polyphosphates to seafood, such as prawns, once caught proves very useful in increasing the quality and shelf life of the product as it improves their water-binding capacity.

One outcome of this treatment is a significant gain of weight caused by the retention/uptake of water and natural juice into the fish tissue.

Please contact us to learn more about our established NMR methods to determine the presence of added polyphosphates to your seafood, fish and chicken.