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Phosphates dans les produits de la pêche

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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.

WORLDFISHING 23/04/10 Vietnam to abolish the use of polyphosphates in pangasius processing

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%). Food and Applied Bioscience Journal, 2014, 2 (3): 203-215 Effect of phosphate on frozen Nile tilapia fillets. 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.

Pan-American Journal of Aquatic Sciences (2008) 3(3): 248-258 Quality evaluation of frozen seafood (Genypterus brasiliensis, Prionotus punctatus, Pleoticus muelleri and Perna perna) previously treated with phosphates – guatemalt

ICL Performance Products - Meat, Poultry and Seafood - APPLICATIONS OF FOOD PHOSPHATES. Recherches polyphosphates dans BIBLIOMER. Liste des notices bibliomer, plan du site.

Recherches polyphosphates dans BIBLIOMER

Accueil Bibliomer Destinée aux acteurs de la filière des produits de la mer, Bibliomer était une veille bibliographique centrée sur la qualité et la transformation des produits aquatiques, depuis le milieu de production jusqu'à l'assiette du consommateur. La veille Bibliomer a été réalisée jusqu'en mai 2013. Les rédacteurs de Bibliomer sélectionnaient les informations pertinentes pour les professionnels dans la presse scientifique et technique, les brevets, les rapports, les avis des agences de sécurité sanitaire...

Puis ils vulgarisaient ces informations, en rédigeant des analyses et des résumés en français : les notices Bibliomer. Pour accéder à ces informations, vous pouvez : Accès aux documents originaux Les notices Bibliomer renvoient au document original quand il est accessible en ligne sur Archimer, Avano ou les sites des agences de sécurité sanitaires, par exemple. FAO - Polyphosphates in Fish Processing. 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.

PARLEMENT EUROPEEN : Réponse à question P-001798/2012 Commission proposal for the use of phosphates in salted 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).

PARLEMENT EUROPEEN 01/03/13 Réponse à Question E-000139/2013 Use of polyphosphates in wet salted fish.

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 - 2009 - Code d’usages pour les poissons et les produits de la pêche.