Isotachophoretic determination of added phosphate in meat products

详细信息    查看全文

• 作者：Du&scaron ; ek ; Martin ; Kvasnicka ; Franti&scaron ; ek ; Luká ; &scaron ; ková ; Lenka ; et. al.
• 关键词：Phosphates ; Protein ; Capillary isotachophoresis ; Meat products
• 刊名：Meat Science
• 出版年：2003
• 出版时间：October, 2003
• 年：2003
• 卷：65
• 期：2
• 页码：765-769
• 全文大小：174 K

文摘

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.