The Hydrolysis of Polyphosphates in Chicken Thigh Meat Studied by (31)P NMR

The hydrolysis of tetrasodium pyrophosphate (TSPP) and sodium tripolyphophate (STPP) were studied in chicken thigh meat (CT) by (31)P NMR. The chicken thigh meat used in this work was divided into three groups. The first group was injected with 200mL of 5% NaCl marinade as the control. The second group was injected with 200mL of 5%NaCl+6%TSPP marinade, and the third one with 200mL of 5%NaCl+6%STPP marinade. It was found that both TSPP and STPP were hydrolyzed in chicken thigh meat. TSPP was hydrolyzed to orthophosphate. STPP was hydrolyzed to orthophosphate and pyrophosphate, and the derived pyrophosphate was hydrolyzed to orthophosphate at the same time. The hydrolysis of STPP is faster than that of TSPP. These may result in the different effects of STPP and TSPP on protein functionalities of CT.