DETERMINATION OF TOTAL PHOSPHORUS IN FOOD ADDITIVES FOR MEAT PRODUCTS

The content of total phosphorus in terms of P2O5 was determined in five samples of complex food additives with phosphates for meat products. A standardized spectrophotometric method for determining the mass fraction of total phosphorus was used, which involves mineralization of the sample, the reaction of phosphorus with ammonium monovanadate and ammonium heptamolybdate to form a yellow compound, and spectrophotometric measurement of optical density at a wavelength of 430 nm, and is used for meat and meat products. t was found that the content of total phosphorus in the objects of study varied from 3.0% to 57.0% and corresponded to that declared in the specifications for a specific food additive. A conclusion was made about the possibility of using the method used to control the mass fraction of total phosphorus in food additives with phosphates.