Does anyone know of a rapid test to determine the levels of Sodium Tripoly
Phosphate (STP) in fresh scallops? We are purchasing dry scallops from a
number of vendors and there seems to be a wide range of chemical use between
the vendors based on our taste and product comparison.
Also, is anyone aware of what amount or maximum level of STP is allowed in a
dry scallop as opposed to a scallop product?
Kind regards and thanks in advance for your consideration.
Derek Figueroa
Seattle Fish Company
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