Breakdown of di- and triphosphate in cooked sausage batter

The breakdown of tri- and diphosphate in batter was determined by isotachophoresis. It was shown, that the breakdown of triphosphate occurs very fast and nonlinear, whereas diphosphate was hydrolyzed much slower and linear. After two hours the breakdown of triphosphate in the sample has nearly been finished (at 2 degreesC). Diphosphate could be found even after two days. At temperatures of 12 degreesC the breakdown was accelerated. After one hour the most part of triphosphate had disappeared, diphosphate degradation took one day. During the curing phase at 50 degreesC the diphosphate-breakdown at the first 30 minutes took place very fast and then slowed down; after serveral hours diphosphate could still be found.