ALIMENTATION INFO INTOX 25/01/19 Non, on n’injecte pas d’eau et de phosphates dans le cabillaud vendu en France ! Dimanche dernier, nouvel avatar du foodbashing, un reportage de France 5 laissait entendre, à force d’insinuations et d’un montage insidieux, que le cabillaud vendu en France était gonflé à l’eau et aux phosphates.
Les preuves ? Des analyses hasardeuses qui suffisent à un scientifique, loin d’être un spécialiste du sujet, pour tirer des conclusions et laisser planer le doute sur le cabillaud que nous consommons. Ni une, ni deux, France Inter reprenait l’info en simplifiant encore plus le propos suivi de 20Minutes.fr. Les cibles : les industriels qui ne chercheraient qu’à faire du profit en trompant le consommateur et en profitant d’une réglementation laxiste et inefficace… Une belle histoire, malheureusement la vérité est ailleurs. L’injection d’eau et de phosphates dans le cabillaud est autorisée par la réglementation européenne à condition d’être dûment mentionnée sur l’étiquette (« filet de cabillaud avec eau ajoutée ») et de nombreux pays y ont toujours recours. FAO - 2012 - Code d’usages pour les poissons et les produits de la pêche.
Food and Applied Bioscience Journal, 2014, 2 (3): 203-215 Effect of phosphate on frozen Nile tilapia fillets. WORLDFISHING 23/04/10 Vietnam to abolish the use of polyphosphates in pangasius processing. As well as the tumbling, or soaking, of seafood in a solution of sodium tripolyphosphate (STPP), there is also the practice of adding extra water in the form of glaze.
In fact, both practices are usually carried out on the same product before and after freezing. The objective, of course, is to sell cheap water as expensive seafood. And, unfortunately, this practice, which has been carried out in different countries for more than 30 years, is continuing, particularly with Vietnamese pangasius. Although the fish is relatively inexpensive, competition amongst producers is so severe that any opportunity to lower the selling price is seized upon. The use of STPP in food products is not illegal – it is commonly denoted as E number E451 – but many countries regulate the amount allowed in seafood because it can substantially increase the sale weight of products (in the EU and USA, the legally permitted level of STPP in seafood products is 0.5%). Pan-American Journal of Aquatic Sciences (2008) 3(3): 237-247 Do phosphates improve the seafood quality? Reality and legislation.
Pan-American Journal of Aquatic Sciences (2008) 3(3): 248-258 Quality evaluation of frozen seafood (Genypterus brasiliensis, Pri. PARLEMENT EUROPEEN : Réponse à question P-001798/2012 Commission proposal for the use of phosphates in salted fish. It has been brought to my attention that Commission/DG SANCO food additive experts are working on a legislative proposal to amend Regulation (EC) No 1331/2008 of the European Parliament and of the Council, of 16 December 2008, in order to extend the use of phosphates (E338-E341; E343i, E450-E452) to the process of salting fish.
The proposal specifically aims to ensure the use of polyphosphates only in wet salted fish with a salt content between 18-21 % in a maximum concentration of 5 000 mg/kg. The main objective, according to my understanding, is to minimise oxidation resulting from the metal ions present in the fish and to prevent water loss during storage. However, the method of salting and drying that is practised in Portugal guarantees a high level of product safety, as it is 100 % natural: the fish-drying process is free from chemical additives, and this gives Portuguese salted cod its unique and distinctive characteristics in terms of texture, smell and taste. PARLEMENT EUROPEEN 01/03/13 Réponse à Question E-000139/2013 Use of polyphosphates in wet salted fish. The Commission is of the opinion that the request for the use of phosphates in wet salted fish with a salt content of at least 18% complies with all the conditions of use, including safety requirements, laid down in the regulation (EC) No 1333/2008 on food additives(1).
The addition of phosphates results in less discolouration and a more consistent flavour and satisfies the demands of specific markets. Scientific research demonstrated that the phosphate concentration in the product ready for use is less than the phosphate concentration in a fresh cod fillet(2)(3). As a consequence, the exposure of the consumer to the phosphates due to this use will be lower than the exposure to phosphates in fresh products.
The application of the precautionary principle is therefore not justified. Methods available for determining phosphates in fish muscle include: spectrophotometry, ion chromatography and thin layer chromatography(4)(5)(6). SEAFISH - AVRIL 2012 - Review of polyphosphates as additives and testing methods for them in scallops and prawns. FAO - Polyphosphates in Fish Processing. Contents Index Accompanying NotesTable of Contents By A.