Application of Capillary Electrophoresis for the Study of Synthetic Phosphate Degradation in Meat Systems

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A capillary electrophoresis (CE) method was developed and implemented for the determination of synthetic polyphosphates (SPs) in meat products (MP). SP content is monitored in filtered extracts of meat samples. Extraction and separation conditions were developed, and suitable capillary geometries and detection parameters for SPs were selected. It was shown that the content of tri- and diphosphates in meat products decreases over time at different rates (triphosphates degrade faster than diphosphates at the same temperature), depending both on storage temperature and technological processes during meat product manufacturing.

Sobre autores

E. Tyutyaev

CJSC “Lytkarinsky Meat Processing Plant”, Research and Development Department

Email: tyutyaev.eugeny@yandex.ru
Lytkarino, Moscow Region, Russia

G. Maksimov

M.V. Lomonosov Moscow State University, Faculty of Biology

Moscow, Russia

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