The status quo on the US Food and Drug Administration's policy statement
on moisture content of scallops is as follows.
Regards,
Pamela Tom
University of California
Sea Grant Extension Program
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Answers 08/31/1992
T92-40 Food and Drug Administration
August 31, 1992 Brad Stone - (202) 245-1144
INTERIM LABELING POLICY ESTABLISHED FOR SCALLOPS
New labeling to appear on scallop products treated with sodium
tripolyphosphate (STP) and water will provide consumers with a better
indication about the amount of water in the scallop products they buy. In
addition, FDA is planning to evaluate new data on STP processing in order
to develop a comprehensive policy governing this practice.
The following can be used to answer questions:
STP is used by the scallop industry to prevent the loss of moisture
("drip loss") in scallops and retain the scallops' original weight.
Scallops usually consist of 75 - 79 percent water. Drip loss has been a
problem for the scallop industry because scallops lose a considerable
amount of natural moisture after they have been taken from the water. STP
has long been on FDA's "generally recognized as safe" (GRAS) list of
substances.
However, prolonged soaking can result in scallops with excessive water
content, which adds to the scallop product's total weight. If consumers
buy water-augmented scallops at the same price per pound as scallops that
are naturally larger, they are paying for water weight.
FDA met with industry representatives to discuss STP use. The
industry agreed to develop data to determine the effects of various
treatment times and STP concentrations on scallops, and to determine
whether STP soaking has functional benefits beyond the prevention of drip
loss. FDA will take these data into account in establishing a
comprehensive policy.
While this research is being conducted, FDA will likely not object if
a scallop that has been processed to add weight through STP soaking is
labeled with an identity statement of "X % Water Added Scallop Product."
FDA expects such a statement to appear on any product with 80 percent
water or more. The agency also expects the statement, "Processed with
Sodium Tripolyphosphate," or any other polyphosphates used, to appear if
the product has been processed with the ingredient. In addition, the
ingredient listing on the labels for these products has to include water
and STP (or other polyphosphates).
In the absence of evidence to the contatry, scallops consisting of 79
percent water or less are assumed to be scallops alone. Scallop products
exceeding 84 percent water cannot be marketed.
The agency will treat imported and domestic products equally.
http://www.fda.gov/bbs/topics/ANSWERS/ANS00422.html
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On Wed, 14 Apr 2004, alma tina wrote:
> Dear list,
> I would like to ask anybody who have the knowledge regarding scallops.
> What is the difference between soaked and dry pack, is it a practice
> that scallops are soaked, in what? plain water or with the use of
> phosphates. I saw a scallops product where in you will find in the
> label, 25 % water added. Are there any reading materials or publication
> that concentrates on scallops. Any information will be highly
> appreciated.
>
> Thanks and Best Regards,
>
> Alma O. Tina
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