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The detection of polyphosphate in broiler chicken breast muscle
Author(s) -
Grey Thomas C.,
Robinson David,
Jones John M.
Publication year - 1977
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740280908
Subject(s) - broiler , polyphosphate , sodium , chicken breast , potassium , chemistry , phosphorus , food science , biochemistry , chromatography , zoology , biology , phosphate , organic chemistry
The relationship between the concentration of sodium and phosphorus (as P 2 O 5 ) in commercially processed broiler chicken breast muscle as a result of injection of various levels of sodium polyphosphate and sodium chloride has been studied and a routine analytical method which can confirm the presence or absence of the addition of these chemicals has been developed. The method is applicable to frozen, thawed or cooked broilers and is independent of moisture and protein content. Since polyphosphates may contain potassium as well as sodium salts, the relationship between these two elements in untreated commercially processed broiler breast muscle has also been measured and compared with treated birds. The analytical procedure has been applied to a survey of deep frozen broilers purchased from three local supermarkets.