Determination of total phosphorus in the meat products
2012
Gašić, Anita A. (Public Health Institute of | Republic of Srpska, Banja Luka (Bosnia and Herzegovina)) | Simić, Kristina C. (Public Health Institute of | Srdić, Mirjana R. (Public Health Institute of
Phosphate and polyphosphate additives are added to meat and other food products because they serve as an emulsifier of fat, water and protein, and stimulate water binding. Phosphates affect the texture of the product, prevent discoloration, improve emulgation of fat and improve flavor, prevent oxidation of unsaturated fatty acids and affect the pH value. Existing legislation defines the maximum amount of phosphorus (expressed as P2O5), that can be added to meat products and which is 5 g/kg. In the Sanitary Chemistry department of Public Health Institute, the content of phosphorus in these products in the samples presented for analysis is determined on a daily basis. In the period from May 2010 to November 2011 there were 85 samples of meat products of ungulates and poultry analised for content of total phosphorus. The content of total phosphorus, g/kg, expressed as P2O5 was determined using the standard method "Meat and meat products – Determination of total phosphorus content – spectrophotometric method," JUS ISO 13730, 1999. The principle of the method is based on dry ashing and acid ash hydrolysis using nitric acid, followed by addition of ammonium monovanadate and ammonium heptamolybdate causing the creation of yellow colored compound, whose intensity is measured spectrophotometrically at 430 nm. Providing assurance in the results of testing laboratory secures through internal quality control (using the control map; Nordtest method) and frequent participation in inter-laboratory comparative tests. Of the total number of samples tested 24 samples or 28.2% had a phosphorus content (expressed as P2O5) greater than 5 g /kg, while in 47 samples or 55.3% phosphorus content ranged from 4 g/kg to 5 g/kg.
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