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The hydrolysis of sodium triphosphate in cod and beef muscle
Author(s) -
SUTTON A. H.
Publication year - 1973
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1973.tb01705.x
Subject(s) - pyrophosphate , chemistry , hydrolysis , sodium , adenosine triphosphate , food science , biochemistry , enzyme , organic chemistry
Summary Polyphosphates can be used in meat and fish products to reduce liquor loss during processing. However, there have been indications that triphosphate and pyrophosphate are hydrolysed in muscle. This effect has been studied in cod and beef using P 3 2 labelled triphosphate and it is found that the kinetics conform to a typical ‘consecutive’ reaction of the typeFor cod, k 1 ∼ k 2 and only orthophosphate remains after 30–40 hr at 0°C. In beef k 2 ≥ k 1 , and also k 2 (beef) k 2 (cod). This results in higher levels of pyrophosphate being formed in beef muscle from the triphosphate and the hydrolysis takes place over a much longer time period than in cod. S nce triphosphate is generally more effective than orthophosphate for reducing liquor loss, it is concluded that its effect on the muscle is an irreversible one.