title: Isotachophoretic determination of added phosphate in meat products.
abstract: 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.
authors: Department of Food Preservation and Meat Technology, Institute of Chemical Technology, Technická 1905, CZ-166 28 Prague 6, Czech Republic.
authors: Martin
authors: M
authors: Dušek
authors: František
authors: F
authors: Kvasnička
authors: Lenka
authors: L
authors: Lukášková
authors: Jana
authors: J
authors: Krátká