~(31)PNMR Studies of the Hydrolysis of Added Polyphosphates in Chicken Thigh Meat

Abstract

Abstract: The hydrolysis of sodium tripolyphophate(STPP), tetrasodium pyrophophate(TSPP), disodium pyrophophate (DSPP) and sodium hexametaphosphate(HMP) was studied in chicken thigh meat(CT) by 31P NMR. The results showed that TSPP, DSPP, STPP and HMP were all hydrolyzed in the chicken thigh meat. TSPP was hydrolyzed to orthophosphate in 10h. DSPP were hydrolyzed more slowly than TSPP, its relative content was accounted for 40% of NMR total visible phosphorus. STPP was hydrolyzed to orthophosphates and pyrophosphate at 10h, meanwhile the pyrophosphates derived from STPP was continuously hydrolyzed to orthophosphate. No pyrophosphates was found in the breast meat treated by HMP marinade. Terminal phosphorus was zero at 10h, the relative content of interior phosphorus was unchanged basically for 10h.

Key words: polyphosphates, hydrolysis, 31P NMR, chicken

PENG Zeng-Qi, ZHOU Guang-Hong, XU Xing-Lian, WU Ju-Qing. ~(31)PNMR Studies of the Hydrolysis of Added Polyphosphates in Chicken Thigh Meat[J]. FOOD SCIENCE, 2005, 26(8): 61-65.

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~(31)PNMR Studies of the Hydrolysis of Added Polyphosphates in Chicken Thigh Meat

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