Abstract
Application of 31P NMR for qualitative and quantitative determination of added phosphorus compounds in meat samples is described. Furthermore, usefulness of the proposed method for monitoring of poly- and pyrophosphates hydrolysis in meat is discussed. Calibration curves based on the 31P resonance line areas were elaborated for Na3P3O9, Na5P3O10, Na2H2P2O7, and K4P2O7 resulting in linearity (R 2 = 0.9976, 0.9953, 0.9974, and 0.9524, respectively), detection limits (DL from 0.0018 mol L−1 for Na3P3O9 to 0.0070 mol L−1 for K4P2O7), and quantification limits (QL from 0.0060 mol L−1 for Na3P3O9 to 0.0234 mol L−1 for K4P2O7). The developed procedure was applied for laboratory prepared meat samples and compared with the standard UV-VIS method. The minimal sample pretreatment, obtained within-day precision (CV ≤ 2.0 %) and accuracy (as recovery ≥ 95 %) suggest 31P NMR as an alternative method of phosphorus determination in food analysis.
Similar content being viewed by others
References
Andreotti, G., Trivellone, E., & Motta, A. (2006). Characterization of buffalo milk by 31P-nuclear magnetic resonance spectroscopy. Journal of Food Composition and Analysis, 19, 843–849. DOI: 10.1016/j.jfca.2006.03.014.
Bielicki, G., Benderbous, S., Foucat, L., Donnat, J. P., & Renou, J. P. (1994). Energy catabolism in rabbit muscle as affected by brine injection: 31P NMR studies. Journal of Food Science, 59, 1270–1274. DOI: 10.1111/j.1365-2621.1994.tb14693.
Cade-Menun, B. J. (2005). Characterizing phosphorus in environmental and agricultural samples by 31P nuclear magnetic resonance spectroscopy. Talanta, 66, 359–371. DOI: 10.1016/j.talanta.2004.12.024.
Chiba, A., Hamaguchi, M., Kosaka, M., Tokuno, T., Asai, T., & Chichibu, S. (1991). Quality evaluation of fish meat by 31Phosphorus-Nuclear Magnetic Resonance. Journal of Food Science, 56, 660–664. DOI: 10.1111/j.1365-2621.1991.tb05351.
Colson, J. G., & Marr, D. H. (1973). Quantitative analysis by phosphorus-31 nuclear magnetic resonance spectrometry. Analytical Chemistry, 45, 370–371. DOI: 10.1021/ac60324a-026.
Hermida, M., Gonzalez, M., Miranda, M., & Rodríguez-Otero, J. L. (2006). Mineral analysis in rabbit meat from Galicia (NW Spain). Meat Science, 73, 635–639. DOI: 10.1016/j.meatsci.2006.03.004.
Lahucky, R., Baulain, U., Henning, M., Demo, P., Krska, P., & Liptaj, T. (2002). In vitro 31P NMR studies on biopsy skeletal muscle samples compared with meat quality of normal and heterozygous malignant hyperthermia pigs. Meat Science, 61, 233–241. DOI: 10.1016/S0309-1740(01)00182-6.
Laurent, W., Bonny, J. M., & Renou, J. P. (2000). Muscle characterisation by NMR imaging and spectroscopic techniques. Food Chemistry, 69, 419–426. DOI: 10.1016/S0308-8146(00)00051-0.
Li, W., Bowers, A., Craig, J. A., & Perng, S. K. (1993). Sodium tripolyphosphate stability and effect in ground turkey meat. Journal of Food Science, 58, 501–505. DOI: 10.1111/j.1365-2621.1993.tb04310.x.
Michaleas, S., & Antoniadou-Vyza, E. (2006). A new approach to quantitative NMR: Fluoroquinolones analysis by evaluating the chemical shift displacements. Journal of Phararmaceutical and Biomedical Analysis, 42, 405–410. DOI: 10.1016/j.jpba.2006.04.016.
Miller, J. N., & Miller, J. C. (2000). Statistics and chemometrics for analytical chemistry, (4th ed.). Harrow, U.K.: Pearson Education/Prentice Hall.
Monin, G. (1998). Recent methods for predicting quality of whole meat. Meat Science, 49, 231–243. DOI: 10.1016/S0309-1740(98)90051-1.
Polski Komitet Normalizacyjny (1999). Meat and meat products - Determination of total phosphorus content. Spectrophotometric method. PN-ISO 13730. (in Polish)
Puolanne, E. J., Ruusunen, M. H., & Vainionpää, J. I. (2001). Combined effects of NaCl and raw meat pH on water-holding in cooked sausage with and without added phosphate. Meat Science, 58, 1–7. DOI: 10.1016/S0309-1740(00)00123-6.
Renou, J. P., Bielicki, G., Deponge, C., Gachon, P., Micol, D., & Ritz, P. (2004). Characterization of animal products according to geographic origin and feeding diet using nuclear magnetic resonance and isotope ratio mass spectrometry. Part II: Beef meat. Food Chemistry, 86, 251–256. DOI: 10.1016/j.foodchem.2003.08.021.
Sekiguchi, Y., Matsunaga, A., Yamamoto, A., & Inoue, Y. (2000). Analysis of condensed phosphates in food products by ion chromatography with an on-line hydroxide eluent generator. Journal of Chromatography A, 881, 639–644. DOI: 10.1016/S0021-9673(99)01278-9.
Shaarani, S. M., Nott, K. P., & Hall, L. D. (2006). Combination of NMR and MRI quantitation of moisture and structure changes for convection cooking of fresh chicken meat. Meat Science, 72, 398–403. DOI: 10.1016/j.meatsci.2005.07.017.
Ünal, S. B., Erdoğdu, F., & Ekiz, H. I. (2006). Effect of temperature on phosphate diffusion in meats. Journal of Food Engineering, 76, 119–127. DOI: 10.1016/j.jfoodeng.2005.04.041.
Ünal, S. B., Erdoğdu, F., Ekiz, H. I., & Özdemir, Y. (2004). Experimental theory, fundamentals and mathematical evaluation of phosphate diffusion in meat. Journal of Food Engineering, 65, 263–272. DOI: 10.1016/j.jfoodeng.2004.01.024.
Weilmeier, D. M., & Regenstein, J. M. (2004). Cooking enhances the antioxidant properties of polyphosphates. Food Chemistry and Toxicology, 69, 16–23. DOI: 10.1111/j.1365-2621.2004.tb13473.
Yan, Z. I., McCarthy, M. J., Klemann, L., Otterburn, M. S., & Finley, J. (1996). NMR applications in complex food systems. Magnetic Resonance Imaging, 14, 979–981. DOI: 10.1016/S0730-725X(96)00200-7.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Jastrzębska, A., Szłyk, E. Application of 31P NMR for added polyphosphate determination in pork meat. Chem. Pap. 63, 414–419 (2009). https://doi.org/10.2478/s11696-009-0042-6
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.2478/s11696-009-0042-6