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| Study on Three Phosphates Hydrolysis in Pork Longissimus dorsi by the 31p NMR Analysis |
| JIN Hongguo;PENG Zengqi |
| Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agriculture University, Jiangsu Nanjing 210095, China |
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Abstract The hydrolysis of several commercially used phosphates was studied in pork longissimus dorsi including tetrasodium pyrophosphate (TSPP), sodium tripolyphosphate (STPP) and sodium hexametaphosphate (HMP). After treatment, the results of the 31P NMR analysis suggested that TSPP and STPP were finally hydrolysed to monophosphate (Pi) during treatment. TSPP was not completely hydrolyzed to Pi within 12 h. STPP was found, suggesting that it had already been hydrolysed to pyrophosphate (PP) or monophosphate (Pi) during treatment within 12 h,then the derived pyrophos-phate from STPP continued to hydrolysis. HMP was stable in pork, in addition to a small number of branched-chains was hydrolysed to Pi.
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2008, Vol. 22 
