Energy Catabolism in Rabbit Muscle as Affected by Brine Injection: <sup>31</sup>P NMR Studies

Biélicki, Guy; Benderbous, Soraya; Foucat, Loı̈c; Donnat, Jean Pierre; Renou, Jean-Pierre

doi:10.1111/j.1365-2621.1994.tb14693.x

Cited by 4 publications

(1 citation statement)

References 17 publications

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“…In later studies, the hydrolysis of pyrophosphate and tripolyphosphate additives in chicken meat was studied [192,193], showing that hydrolysis depends on the presence of NaCl, the length of the meat ageing procedure and the type of phosphate additive used. The effect of pre rigor NaCl salting with or without pyrophosphate addition on rabbit muscle metabolism has also been reported [194]. Recently, diphosphate was successfully identified and quantified using 31 P NMR spectroscopy in samples of commercial UHT milk [106,111], by comparing milk spectra with those of several standard polyphosphate compounds.…”

Section: Phosphatesmentioning

confidence: 99%

NMR Spectroscopy in Food Analysis

Spyros

Dais

2012

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During the last two decades, the use of NMR spectroscopy for the characterization and analysis of food materials has flourished, and this trend continues to increase today. Currently, there exists no book that fulfils specifically the needs of food scientists that are interested in adding or expanding the use of NMR spectroscopy in their arsenal of food analysis techniques. Current books and monographs are rather addressed to experienced researchers in food analysis providing new information in the field. This book, written by acknowledged experts in the field, fills the gap by offering a day to day NMR guide for the food scientist, affording not only the basic theoretical aspects of NMR spectroscopy, but also practical information on sample preparation, experimental conditions and data analysis. Current developments in the field covered in this book are the availability of solid state NMR experiments such as CP/MAS and more importantly HR-MAS NMR for the analysis of semisolid foods, and the increasing use of chemometrics to analyze NMR data in food metabonomics. Moreover, this book contains an up to date discussion of MRI in food analysis including topics such as food processing and natural changes in food such as ripening. The book is a compact and complete source of information for food scientists who wish to apply methodologies based on NMR spectroscopy in food analysis. It contains information so far scattered in the primary literature, in NMR treatises and food analysis books, in a concise format that makes it appealing to food scientists who have no or minimal experience in magnetic resonance techniques. The inclusion of practical information about NMR instrumentation, experiment setup, acquisition and spectral analysis for the study of different food categories make this book a hands-on manual for food scientists wishing to implement novel NMR spectroscopy-based analytical techniques in their field.

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