Investigation and Analysis of Phosphate Residue in Frozen Shrimps and Frozen Shrimp Meat in Qingdao
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Abstract:
In order to provide scientific basis for the safety and risk assessment of aquatic products, the residue level of phosphates in aquatic products sampled from different market sources of Qingdao was investigated. The concentrations of orthophosphate, pyrophosphate, tripolyphosphate and trimetaphosphate in 265 aquatic products, including 64 samples of frozen shrimps and 201 samples of frozen shrimp meat, were determined by ion chromatography method. The results showed that only a few aquatic products had high orthophosphate concentrations, and the level of pyrophosphate and tripolyphosphate were higher than that of other polyphosphates. No significant differences in orthophosphate concentration in frozen shrimps and frozen shrimp meat were found (P>0.05), but theconcentrations of three kinds of polyphosphates were quite different (P<0.05). The level of polyp hosphates in frozen shrimp meat was higher than frozen shrimps.
