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Diss Factsheets

Environmental fate & pathways

Bioaccumulation: aquatic / sediment

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Administrative data

bioaccumulation: aquatic / sediment
Type of information:
experimental study
Adequacy of study:
supporting study
2 (reliable with restrictions)

Data source

Reference Type:
The hydrolysis of sodium triphosphate in cod and beef muscle
Sutton AH
Bibliographic source:
J. Fd. Technol., 8: 185-195

Materials and methods

Test guideline
no guideline available
GLP compliance:
The study predates GLP

Test material

Constituent 1
Chemical structure
Reference substance name:
Pentasodium triphosphate
EC Number:
EC Name:
Pentasodium triphosphate
Cas Number:
Molecular formula:
pentasodium bis(phosphonatooxy)phosphinate
Details on test material:
Preparation of P32 labelled sodium triphosphate (TPP):
the TPP was prepared as the sodium salt from disodium hydrogen orthophosphate and sodium dihydrogen orthophosphate as suggested by Van Wazer (1958).

2 Na2HPO4 + NaH2PO4 ----> Na5P3O10 + 2 H2O

Results and discussion

Any other information on results incl. tables

The use of polyphosphates to reduce the liquor loss from fish muscle either on thawing or cooking is well known. However, there have been some indications that triphosphate (TPP) and pyrophosphate are hydrolysed in muscle.

P32labelled triphosphate (TPP) was used for studying the breakdown of this molecule. The results show that rapid hydrolysis occurs in cod and beef muscle and the rate is approximately proportional to the total protein concentration.

In cod there is also an equally rapid hydrolysis of the pyrophosphate, and even at 0°C, only orthophosphate remains after 30-40hours. Pyrophosphate is more stable in beef at the lower temperature, but at 25°C it also disappears within 24 hours. It appears, therefore, that the reaction of TPP and PP with the muscle to give increased water retention is an irreversible one.

Applicant's summary and conclusion