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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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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description 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.
doi_str_mv 10.1016/S0309-1740(02)00279-6
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subjects Biological and medical sciences
Capillary isotachophoresis
Food industries
Fundamental and applied biological sciences. Psychology
Meat and meat product industries
Meat products
Phosphates
Protein
title Isotachophoretic determination of added phosphate in meat products
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