Survey of Added Water in Raw Scallops, Ice-Glazed (Peeled) Scampi Tails, and Scampi Content in Coated (Breaded) Scampi Products (Number 30/02)

• The aim of the survey was to determine the levels of added water in raw scallops and peeled scampi tails, as well as to check label declarations of percentage scampi content in breaded scampi.
• The results show high levels of added water in some samples of scallops and ice-glazed peeled scampi, which are not reflected in the product description. They also indicate a need to improve the labelling of some breaded scampi products.
• 48% of the scallop samples had added water in excess of 10%, and the maximum added water was 54%.
• 86% of the ice-glazed peeled scampi samples had more than 10% added water, and the maximum was 44%.
• 23% of the breaded scampi samples either did not give a declared scampi content or declared a scampi content at least 5% more than was determined by analysis. 22% of samples were also found to have more scampi than declared.
• All results have been passed to local authorities who will be following-up on the results. They will be checking manufacturers compliance with a 1998 Code of Practice for Fish Products drawn up between sectors of the industry, LACORS and the Association of Public Analysts. The Code makes recommendations on the labelling of fish and shellfish products, as well as laying down good manufacturing practice to minimise the amount of water taken up in fish and shellfish during their preparation and processing.