Spectroscopy in the determination of the carbohydrate, nitrate and protein content of meats and meat products
1990
Czegledi Janko, G. | Elias, I. | Nagy, E. (Orszagos Husipari KutatoIntezet (Hungary))
Three spectrophotometric procedures, successfully applied in the quality control of meat products, were developed and used. The carbohydrate content of reducing sugars was determined by the triphenyltetrazolium-chloride method, and in non-reducing sugars by the thiobarbituric process. For the determination of the nitrate content hydrazinsulfate reduction was applied in an automated continuous flow system. To determine prolin-free proteins in meat products, the trinitro-benzene-sulfonic acid reaction was used. Since it is the hydrolysate of the meat products that is analysed- which can be used also for the determination of the connective tissue - by the automated test method, it is possible to simultaneously determine the total protein content, the prolinfree protein content, as well as the connective tissue protein from the hydrolysate.
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