Abstract

This review consolidates and systematizes current knowledge on the use of food–grade phosphates in the seafood industry. Information on their technological roles, mechanisms of action, and regulatory aspects remains widely scattered across scientific papers, book chapters, and technical reports. Therefore, this review provides a comprehensive and reliable reference for researchers, quality managers, inspectors, regulatory authorities, and industry professionals. The review discusses the origin, classification, physicochemical properties, and interactions of phosphates with muscle proteins, emphasizing their technological functions throughout seafood processing. Scientific evidence demonstrates that phosphate additives effectively improve water–holding capacity, yield, texture, and shelf life. However, improper or excessive use can cause sensory defects, loss of consumer confidence, and economic fraud. Further sections address analytical detection, toxicological considerations, and regulatory frameworks governing their use. The challenges in establishing universal legal limits are highlighted, given the natural variability of phosphorus content in seafood, analytical interferences, and the absence of harmonized international standards. Importantly, exceeding national phosphorus or sodium limits may not necessarily represent a health hazard if total dietary intake remains within tolerable levels. Additionally, environmental and sustainability implications related to phosphate production and use should not be overlooked. Overall, the responsible and transparent use of food-grade phosphates, supported by robust analytical methods, harmonized legislation, and continued scientific research, is necessary to ensure product quality, consumer safety, and integrity within the seafood sector.

Keywords

seafood, food additives, phosphorous, phosphate, water retention, economic losses