Determine Polyphosphates and Citrate in Shrimp in Just 15 Minutes

Thermo Fisher Scientific has announced an accurate ion chromatography method for determination of mono-, di-, and triphosphates and citrate in shrimp in just 15 minutes.

To reduce sample preparation time, error, and contamination, Application Note 1007: Determination of Mono-, Di-, and Triphosphates and Citrate in Shrimp by Ion Chromatography demonstrates on-line treatment of the sample using a cartridge that contains a hydrophilic reverse-phase resin based on divinylbenzene.

An eluent generator is used to preclude labor or error associated with eluent preparation. Overall, the method is labor efficient and accurate.

In the seafood industry, polyphosphates are used in both fresh and frozen products to increase their water-binding capacity. This improves the appearance and texture of the product and also increases the weight of the seafood.

Polyphosphates are legal, but some countries require that polyphosphate usage be declared and may also limit the amount that can be added.

The polyphosphates typically used in foods such as shrimp often are hydrolyzed to orthophosphate before the food is eaten.

Citric acid is sometimes added to shrimp as a preservative to maintain an acidic environment.