An Investigation of Microwave Protein Hydrolysis for Determination of Hydroxyproline in Meat and Meat Products
2020
Gezgin, T. | Karakus, S. | Bulbul, H.
In this study, protein hydrolysis by microwave digestion system for determination ofhydroxyproline was investigated and results were compared with standard hydrolysis.For this purpose 36 meat samples in different types (sucuk, salami, doner, meatball,hamburger) were hydrolysed with 6 M HCl by Microwave at two different programmes as temperaturecontrolled or pressure controlled and obtained hydrolyzates were analysed as in NMKL-AOAC (Anonim 1990),spectrophometrically. Results of measurements were compared with results of standart method, statistically.Protein hydrolysis for determination of hydroxyproline in meat and meat products was completed in a veryshorter time (about 30 min.) by microwave (temperature controlled or pressure controlled) and according to the2results of statistical tests, the results of microwave hydrolyse has shown high correlation (r =0,99) with theresults of standart hydrolyse and it was found no significant difference between the results of microwavehydrolysis and standard hydrolyse at 99,9% confidence level.
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This bibliographic record has been provided by Ministry of Agriculture and Forestry, Department of Training and Publication, National AGRIS Center (Turkey)
