Schnell-Methoden zur Bestimmung des Wasser-, Fett- und EiweiBgehaltes in Fleisch und Fleischwaren
article
Rapid Methods for Determining Water, Fat and Protein Contents in Meat and Meat Products - At first a method is describ ed for determining the water content in meat and meat products. The sarnples are heated in an alurniniurn beaker on a hot plate of + 170° C (± 10° C) for 10 to 15 minutes and subsequently cooled in a desiccator. By this operating method the water content can be determined with sufficient accuracy by simple rneans within 40 minutes about.
In addition to it the butyrometric method developed by Gerber for the determination of the fat content in meat and meat products has been improved by using a mixture of perchloric acid and acetic acid as hydrolizing
agent and solvent. The samples are complet ely dissolved without interfering charring, while clear fat columns separate during centrifuging.
It took only 12 minutes to dissolve the sarnples. Thus it is possible to carry out a complete repeat determination within about 30 minutes. The method is just as accu rate as the extraction method following Soxleth; however, it gives higher results generally.
In addition to it the butyrometric method developed by Gerber for the determination of the fat content in meat and meat products has been improved by using a mixture of perchloric acid and acetic acid as hydrolizing
agent and solvent. The samples are complet ely dissolved without interfering charring, while clear fat columns separate during centrifuging.
It took only 12 minutes to dissolve the sarnples. Thus it is possible to carry out a complete repeat determination within about 30 minutes. The method is just as accu rate as the extraction method following Soxleth; however, it gives higher results generally.
TNO Identifier
49751
Source
Die Fleischwirtschaft, 15(6), pp. 488-492.
Pages
488-492
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