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Interaction Between Polyphosphates and Meat
Author(s) -
INKLAAR P. A.
Publication year - 1967
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1967.tb00823.x
Subject(s) - centrifugation , chemistry , calcium , food science , magnesium , extraction (chemistry) , dialysis , biochemistry , chromatography , organic chemistry , medicine
SUMMARY— It was demonstrated by dialysis and by extraction—centrifugation procedures, with and without the addition of phosphates, that phosphates do not complex with the calcium bound to meat proteins. Results indicate that about 60% of the calcium and 20% of the magnesium naturally present in meat are firmly bound to the meat proteins and are not available to react with added phosphates.