DETECTION OF PHOSPHATES AND HYDROXYPROLINE IN SOME MEAT PRODUCTS

Dalia A. Salim and Nahla A. Abou El-Roos

Abstract


Sixty samples of meat products (beef burger, kofta and canned sausage) (20 of each) were collected to determine phosphates and hydroxyproline content. The mean values of phosphate % were 0.4 0.019, 0.41 0.025 and 0.53 0.020 for beef burger, kofta and canned sausage, respectively. The number of examined samples exceeding the permissible limit recommended by EOS (2005) for phosphates content was 16(80%) and 20(100%) in beef burger and canned sausage samples respectively while it was 4(20%), 5(25%) and 14(70%) in the examined beef burger, kofta and canned sausage samples, respectively according to FAO (2007). The mean values of hydroxyproline contents % in the examined beef burger, kofta and canned sausage samples were 1.16 0.153, 1.57 0.192 and 0.603 0.092, respectively. The public health hazard of increased phosphates level and the indication of high % of hydroxyproline in some meat products were discussed.

Key words


phosphates, hydroxyproline, beef burger, kofta, canned sausage

Image Gallery

Contact Us

Address:Moshtohor- Toukh – Kalubia –PO 13736
Telephone: 013.2461411
FAX: 013.460640
Others: (Editor-in-chief) 01284305243
E-mail: bvmj@fvtm.bu.edu.eg

Designed and developed by portal team - Benha University- 2015