Phosphates that are naturally present in muscle tissue play an important role in rigor mortis of meat and fish following death of an animal, the degradation of ATP (Adenosine tri-phosphate) causes a contraction and stiffening of muscle tissues, which also results in the release of enclosed water. Phosphates are also additives which are used to improve the quality of many foodstuffs, but specifically meat and seafood.
With regards to prawns, adding polyphosphates 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 tissues. This practice is legal; however, the use of phosphates has to be declared. (Once polyphosphate breaks down, it ultimately does so to naturally occuring monophosphate and so it cannot be easily distinguished from normal phosphate).
To aid in the declaration of polyphosphates we have developed a test that detects the amount of 'added' phosphates in prawns, distinguishing between the naturally occurring levels of phosphates and the level of added phosphates. In prawns, monophosphate is naturally occurring, where as di-phosphate and tri-phosphate are not, therefore the detection of diphosphate and tri-phosphate in prawns would confirm the use of polyphosphates. This newly developed NMR (nuclear magnetic resonance) based in-house validated test can successfully differentiate between the different forms of phosphates in prawns.
|Polyphosphates||NMR||10 working days|
* The batch runs are delivered on a quarterly basis. Last date of sample acceptance is 3 working days before the analysis date and the results take 10 working days. A report will be provided including comprehensive details of the sample identity, date of receipt, customer details and the concentration of monophosphate, di-phosphates and tri-phosphates.
Quarterly Analysis Dates - Batch Runs;
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Download our latest Fact Sheet on our new Polyphosphate Analysis in Prawns.Download
Dr James Donarski is a well respected food authenticity scientist, leading our Food Authenticity division.
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