Dye binding procedure for the estimation of protein content of meat components and sausage emulsions
1979
Seperich, G.J. | Price, J.F.
The ability of the dye binding technique to determine the protein content of processed meats was investigated. Frankfurter emulsions of varying protein content were prepared by adjusting the fat content of the emulsions. Dye binding using Acid Orange 12 (C.I. 15870) was tested on raw and on cooked and smoked emulsions. In both types of emulsions it was found that the bound dye parameters alone could be used to monitor the protein content. A regression equation containing two variables, the reciprocal of the dye binding capacity and the bound dye, would account for over 90% of the variation in the protein content of a processed emulsion product.
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