Determination of Tripolyphosphate and Related Hydrolysis Products in Processed Shrimp

The Food and Drug Administration is responsible for regulating the use of polyphosphates in seafood. Sodium tripolyphosphate is the most commonly used polyphosphate in the processed shrimp industry; and current regulations limit its use in accordance with Good Manufacturing Practice. The potential exists for economic fraud through mislabeling or excessive use of tripolyphosphate. At this point; the Agency is more concerned with excessive water uptake in treated samples than the amount of phosphate found in the product. However, there is a need for methodology which can 1) provide confirmation of the presence of tripolyphosphate in shrimp and 2) correlate the results obtained for added water with the use and/or abuse of tripolyphosphate.