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1979•International Journal of Food Science & TechnologyRequires access

The rapid detection of polyphosphate in broiler chicken breast muscle

T. C. Grey, David S. Robinson, J. M. Jones

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Abstract

Abstract A method for rapid detection of the presence of injected polyphosphate or a mixture of polyphosphate and sodium chloride solutions in broiler breast muscle has been developed. Detection is based on the ratio of sodium and phosphorus (as P2O5) concentrations found in a trichloroacetic acid (TCA) extract of the muscle. Comparison of acid digested and undigested TCA extracts showed that the presence of these added salts could be demonstrated equally well without acid digestion. The method has been satisfactorily applied to the analysis of deep-frozen broilers purchased from supermarkets.

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What this paper is about

Abstract A method for rapid detection of the presence of injected polyphosphate or a mixture of polyphosphate and sodium chloride solutions in broiler breast muscle has been developed. Detection is based on the ratio of sodium and phosphorus (as P2O5) concentrations found in a trichloroacetic acid (TCA) extract of the muscle. Comparison of acid digested and undigested TCA extracts showed that the presence of these added salts could be demonstrated equally well without acid digestion. The method has been satisfactorily applied to the analysis of deep-frozen broilers purchased from supermarkets.

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Available abstract

Abstract A method for rapid detection of the presence of injected polyphosphate or a mixture of polyphosphate and sodium chloride solutions in broiler breast muscle has been developed. Detection is based on the ratio of sodium and phosphorus (as P2O5) concentrations found in a trichloroacetic acid (TCA) extract of the muscle. Comparison of acid digested and undigested TCA extracts showed that the presence of these added salts could be demonstrated equally well without acid digestion. The method has been satisfactorily applied to the analysis of deep-frozen broilers purchased from supermarkets.

Key concepts: Polyphosphate, Broiler, Trichloroacetic acid, Chicken breast, Sodium, Chemistry, Digestion (alchemy), Phosphorus

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