Isotachophoretic determination of added phosphate in meat products
Martin Dušek1, František Kvasnička, Lenka Lukášková
1Department of Food Preservation and Meat Technology, Institute of Chemical Technology, Technická 1905, CZ-166 28 Prague 6, Czech Republic.
Meat Science
|November 9, 2011
Abstract:
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.
