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