The hydrolysis of sodium triphosphate in cod and beef muscle
- 28 June 1973
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 8 (2) , 185-195
- https://doi.org/10.1111/j.1365-2621.1973.tb01705.x
Abstract
Summary: Polyphosphates can be used in meat and fish products to reduce liquor loss during processing. However, there have been indications that triphosphate and pyrophosphate are hydrolysed in muscle. This effect has been studied in cod and beef using P3 2 labelled triphosphate and it is found that the kinetics conform to a typical ‘consecutive’ reaction of the type image For cod, k1∼k2 and only orthophosphate remains after 30–40 hr at 0°C. In beef k2≥k1, and also k2 (beef) k2 (cod). This results in higher levels of pyrophosphate being formed in beef muscle from the triphosphate and the hydrolysis takes place over a much longer time period than in cod. S nce triphosphate is generally more effective than orthophosphate for reducing liquor loss, it is concluded that its effect on the muscle is an irreversible one.Keywords
This publication has 2 references indexed in Scilit:
- Uptake of Sodium and Phosphorus, and Weight Changes in Prerigor Cod Muscle Dipped in Sodium Tripolyphosphate SolutionsJournal of the Fisheries Research Board of Canada, 1968
- Biochemistry Of Meat HydrationPublished by Elsevier ,1961