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DETECTION OF POLYPHOSPHATES IN FISHERY PRODUCTS BY THIN LAYER CHROMATOGRAPHY.

DETECTION DES POLYPHOSPHATES DANS LES PRODUITS DE LA PECHE PAR CHROMATOGRAPHIE SUR COUCHE MINCE.

Author(s) : VYNCKE W.

Type of article: Article

Summary

THE AUTHOR DESCRIBES A SINGLE RAPID TECHNIQUE FOR DETECTING THE PHOSPHATES CONDENSED IN FISHERY PRODUCTS AND GIVE TEST RESULTS. IN COD FILLETS AT 273 K (0 DEG C), POLYPHOSPHATES ADDED BY IMMERSION WERE NO LONGER DETECTED AFTER 3 TO 7 DAYS. ON THE CONTRARY, IN FROZEN COD, HERRING AND SHELLED SHRIMP, PHOSPHATE SPOTS WERE STILL INTENSE AFTER 12 MONTHS AT 248 K (-25 DEG C). IN PRACTICE, THE POLYPHOSPHATES ADDED TO FROZEN FOODS CAN BE DETECTED, IN CONTRAST TO CHILLED PRODUCTS.

Details

  • Original title: DETECTION DES POLYPHOSPHATES DANS LES PRODUITS DE LA PECHE PAR CHROMATOGRAPHIE SUR COUCHE MINCE.
  • Record ID : 1987-0581
  • Languages: French
  • Source: Rev. Agric. - vol. 39 - n. 1
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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