Additionofwaterinrawfishproducts

Additionofwaterinrawfishproducts

Additionofwaterinrawfishproducts

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Jan 11, 2018 - Analytics

Additionofwaterinrawfishproducts

Currently, around 1,500 species of fish, crustaceans, and mollusks are caught or farmed worldwide for human consumption. They are delivered to consumers chilled or deep-frozen, usually with a protective glaze of ice. Since species adapt to their habitats, general statements about natural composition cannot be made in a generic way. For example, according to scientific data, the natural water content in fish fillets can vary between about 55% to 82%. In addition, tissue water can emerge, especially in frozen raw fishery products. The use of approved water-binding additives, such as condensed phosphates, counteracts these water losses.

For some time now, fishery products have been on the market to which significant amounts of water have been added, sometimes in connection with approved and non-approved water-binding substances. The detection of added water, however, proves to be difficult.

The working group "Fish and Fishery Products" of ALTS has developed a guideline that serves for the evaluation and assessment of fishery products to which water and/or water-binding substances have been added. The guideline was presented at the 79th working meeting of ALTS.

The guideline addresses the following possible parameters for investigation in fish, crustaceans, and mollusks:

 

If the parameters listed above in a tested sample deviate from the normal range or from the natural levels in untreated fishery products, this indicates an addition of water or the use of water-binding substances. The following details this situation using individual selected parameters:

 

Protein content and water/protein ratio

The protein content in untreated fish fillets as well as in crustaceans and mollusks ranges between 15-25%. If the natural levels fall short or are below 15% for lean fish fillets, this should be considered an indication of added water. For a final assessment, the water/protein ratio should be prioritized. This is compared with reference values of untreated aquatic species (musculature). If the calculated ratio of the sample is above the reference value, it is assumed that water has been added.

 

pH value

The pH values of raw, untreated fish fillets generally lie below 7.0, and the pH values of crustacean and mollusk musculature are already in the slightly basic region. pH values of 7.5 or higher can indicate the use of alkalizing additives such as carbonates or condensed phosphates in fishery products. If acidifying agents with buffering properties such as citrate are also used according to the list of ingredients and the pH value is still elevated, this is a clear indication of the use of water-binding substances.

 

Condensed phosphates, carbonate, and citrate as water-binding substances

Condensed phosphates, carbonates, and citrate are used individually or in mixtures to bind water by increasing the pH value. The detection or declaration of an addition of these substances can indicate a possible water addition. According to Regulation (EC) No. 1333/2008 on food additives, no maximum amounts are prescribed for citric acid and citrates in unprocessed fish, crustaceans, and mollusks, meaning they may be added in a technically required quantity. Phosphoric acid and condensed phosphates are approved individually or in combination up to 5000 mg/kg, calculated as P2O5, in fish fillets as well as in mollusks, unprocessed, frozen, or deep-frozen. Carbonates are not permissible in fresh fish. However, in processed fishery products, the use of carbonates is once again permitted. If the determined levels of additives exceed the natural levels in untreated fishery products, this can indicate an addition of these substances.

Furthermore, the guideline from the 79th working meeting of ALTS outlines the procedure for assessing fishery products in terms of water addition according to the specifications of the Food Information Regulation (Regulation (EU) No 1169/2011). Here, water additions are categorized into ≤ 5%, >5%, and >12%, and the consumer perception of these products as well as the resulting requirements for labeling are more precisely described: For example, a water addition of ≤ 5% requires the indication of water in the list of ingredients. With water additions of >5%, in addition to the indication in the list of ingredients, a clear indication of added water in conjunction with the food name must be provided. Additions like "with drinking water" or "with water" are considered insufficient. With water additions of >12%, so-called "aliuds" are present. An "aliud" is a fundamentally changed, different food in its composition, where the used designation of the original food is no longer applicable. In this case, a descriptive designation of the food is required, which clearly and unequivocally distinguishes itself from fishery products with little or no added water.

For questions, our customer advisors are gladly available to assist you.

 

Source: Federal Office of Consumer Protection and Food Safety: www.bvl.bund.de