Application of Capillary Electrophoresis to the Study of the Degradation of Synthetic Phosphates in Meat Systems

A capillary electrophoresis technology for determining synthetic polyphosphates (SPs) in meat products (MPs) has been developed and implemented. The SP content was monitored in filtered MP extracts. Extraction and separation modes were developed, and the geometric parameters of the capillary and SP detection were selected. It is proven that the content of tri- and diphosphates of MPs decreases differently over time (the content of triphosphates decreases faster than that of diphosphates at the same temperature) and depends on both the MP storage temperature and the technological processes during MP production.