Comparison of cITP and 31 P NMR methods for determination of polyphosphates in meat product and sea fruits

Czech Journal of Food Sciences

Volumn 27, Issue SPEC. ISS., 2009, Pages

  Jastrzebska, A ^a   Hrynczyszyn, P ^a   Szlyk E ^a  

^a NICOLAUS COPERNICUS UNIVERSITY   (Poland)

Author keywords

31 P NMR; CITP; Food samples; Polyphosphates

Indexed keywords

EID: 68949203210     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Conference Paper

References (3)

1. DAVIS K.J., SEBRANEK J.G., HUFF-LONERGAN E., AHN D.U., SLONERGAN S.M. (2004): The effects of irradiation on quality of injected fresh pork loins. Meat Science, 67: 395-401.
2. JASTRZÇBSKA A., HOL A., SZłYK E. (2008): Simultaneous and rapid determination of added phosphorus(V) compounds in meat samples by capillary isotacho-phoresis. LWT-Food Science and Technology, 41: 2097-2103.
3. SHEARD P.R., TALI A. (2004): Injection of salt, tripolyphosphate and bicarbonate marinade solutions to improve