Do phosphates improve the seafood quality? Reality and legislation

Phosphates are natural components of almost all foods and are also used as functional food additives in food processing. In the seafood industry, phosphates have a wide application and are providing many functional uses. Consumers should be able to acquire seafood with as little loss of content and quality as possible. An appropriate treatment of the seafood with phosphates should be chosen carefully, based on the seafood species, product type and according to the consumer's expectations and international legislations. Moreover, phosphates cannot substitute an inadequate handling and cannot improve the quality of a poor product. The conditions of the product and its quality should be evident and documented during the whole processing.