Added Water in Fish and Meat

A wide range of substances are used to add water to fish and meat. The most common additives are phosphate and citrate mixtures. Actually more and more carbonates as well protein hydrolyzates are applied, which can almost not be detected using standard laboratory methods.

Added water - result display of the RFQ-Scan TDR-device Additives prevent an extensive drip-loss during thawing and thus ensure more juicy fish and meat. Nevertheless, products that have been badly treated or treated too extensively bear risks for importers and traders. Besides the commercial loss caused by too high purchase prices, the trader takes the risk of reselling mislabeled goods. Standard analyzing methods tend to be time-consuming and costly - though the RFQ-Scan is capable of detecting added water in fish and meat independently of the used additive and is therefore perfectly suited for screening the products during the incoming goods inspection. The above depicted figure clearly shows how treated fillets appear outside the cluster of natural (untreated) material. In the upper window, the likelihood of a treatment can be seen at a glance.

To learn more about this new and innovative technology, additional information is available for download. If you have any further questions and/or requirements, you can contact us via our contact form or by calling us directly. Our experts will be glad to assist you.


Added Water in Seafood

In the seafood business added water plays a significant role. Due to the relatively high homogeneity of seafood and the resulting low variance of the tissue, added water well detectable. Here the difference between treated and natural products can be determined fast and reliably. Leading companies (see references) are already screening their goods using the new RFQ-Scan technology.

AddWater Modules are available for the following Products

  • Pangasius
  • Alaska Pollock
  • Redfish

The following preliminary AddWater Modules are available

  • Plaice
  • Seawolf, Atlantic Wolffish (Anarhichas lupus)
  • Shrimps (Vannamei)


Added Water in Poultry

Insiders from the meat industry often exaggerate by stating that one of the most important skills of a butcher is to make water sliceable. Or - in less extreme words - they imply a tendency of maximizing the profit of a product by increasing its water content artificially. Here, poultry is an especially popular raw material for this kind of treatment. In some cases water is added as liquid spice (H20 + NaCl) or simply by means of phosphates or other additives.

The RFQ-Scan detects water independently of the used additive. Integrated in the daily routine of quality assurance, the device enables you to detect all kinds of treatments. Make use of the benefit of measuring added water non-destructively and within seconds!

AddWater Modules are already available for the following Products

  • Turkey
  • Chicken