Total phosphorus (P) and added polyphosphates were determined in product. A total 72 samples of frutti de mare were tested. Medium content of total P (in %) were from 0,041±0,002 up to 0,181±0,062. Maximum level of added phosphates, expressed as P₂O₅, was found on level 0,322%. In 30 samples were detected added polyphosphates ie. in 41,7 percentage of samples. It was calculated with 0,01 calculation factor. It is necessary to use TLC for confirmation and identification added components as phosphorus salts.

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