Schnell-Methoden zur Bestimmung des Wasser-, Fett- und EiweiBgehaltes in Fleisch und Fleischwaren - III: Bestimmung des EiweiBgehaltes
article
Die Farbstoffbindungsmethode wurde durch Anwendung von Ameisensäure als Lösungs- und Suspensionsmittel und Cochenillerot A als Farbstoff brauchbar gemacht für eine schnelle und einfache Bestimmung des Eiweißgehaltes in Fleisch und Fleischwaren. Die Reaktionsbedingungen der Bindung, der Zusammenhang mit den Ergebnissen der Kjeldahlbestimmungen und einige störende Faktoren wurden untersucht. Die Methode erscheint als nützlich für Qualitätskontroll- und Forschungszwecke. Die Arbeit wird fortgesetzt.
Rapid methods for tbe determination of the water, fat and protein content in meat and meat products - In continuation of the paper which the authors contributed to "Die Fleischwirtschaft" in 1963, pages 488-492, they now deal with new rapid methods for the determination of the water, fat and protein content in meat and meat products. They have developed a new dye-binding method by using formic acid as a solvent and suspension medium and Cochineal Red A as a dye. The reaction conditions of the binding, the results as ccimpared with those of classical protein determfnation and also some disruptive factors were thoroughly examined. The method worked out will befound useful for quality (:ontrol purposes in factories and also for research purposes.
Rapid methods for tbe determination of the water, fat and protein content in meat and meat products - In continuation of the paper which the authors contributed to "Die Fleischwirtschaft" in 1963, pages 488-492, they now deal with new rapid methods for the determination of the water, fat and protein content in meat and meat products. They have developed a new dye-binding method by using formic acid as a solvent and suspension medium and Cochineal Red A as a dye. The reaction conditions of the binding, the results as ccimpared with those of classical protein determfnation and also some disruptive factors were thoroughly examined. The method worked out will befound useful for quality (:ontrol purposes in factories and also for research purposes.
TNO Identifier
80183
Source
Die Fleischwirtschaft, 44(5), pp. 446-450.
Pages
446-450
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