Isotachophoretic determination of added phosphate in meat products

From the phosphate content in meat and meat protein a new ratio of free (non-protein) phosphate/protein (16±2 mg/g) was calculated. From the level of soluble phosphate determined by capillary isotachophoresis (CITP), protein content determined by Kjeldahl method and with the use of the earlier-menti...

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Bibliographic Details
Published in:Meat science 2003-10, Vol.65 (2), p.765-769
Main Authors: DUSEK, Martin, KVASNICKA, Frantisek, LUKASKOVA, Lenka, KRATKA, Jana
Format: Article
Language:English
Subjects:
Biological and medical sciences
Capillary isotachophoresis
Food industries
Fundamental and applied biological sciences. Psychology
Meat and meat product industries
Meat products
Phosphates
Protein
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Summary:From the phosphate content in meat and meat protein a new ratio of free (non-protein) phosphate/protein (16±2 mg/g) was calculated. From the level of soluble phosphate determined by capillary isotachophoresis (CITP), protein content determined by Kjeldahl method and with the use of the earlier-mentioned ratio the amount of added phosphates could be calculated. The method was compared with the spectrophotometric dry-ashing reference method on 34 samples and good agreement was found.
ISSN:0309-1740
1873-4138
DOI:10.1016/S0309-1740(02)00279-6