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31 P N.m.r. studies of the hydrolysis of added phosphates in chicken meat
Author(s) -
Belton Peter S.,
Packer Kenneth J.,
Southon Timothy E.
Publication year - 1987
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.2740400311
Subject(s) - pyrophosphate , hydrolysis , phosphocreatine , chemistry , sodium , phosphate , sodium phosphates , food science , biochemistry , enzyme , organic chemistry , biology , endocrinology , energy metabolism
Abstract The hydrolysis of tripolyphosphate and pyrophosphate in comminuted chicken muscle was examined quantitatively by 31 P n.m.r. Ageing the muscle before addition of phosphates resulted in a similar change of the hydrolysis rate of both species. By contrast addition of sodium chloride caused very rapid hydrolysis of tripolyphosphate and slowing of the hydrolysis of pyrophosphate. Untreated muscle showed very low levels of phosphocreatine immediately after death and complete loss of ATP within one hour.