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Paper Information

Journal:   JOURNAL OF VETERINARY RESEARCH   2005 , Volume 60 , Number 1; Page(s) 25 To 30.
 
Paper: 

DETERMINATION OF HYDROXYPROLINE AS MEASURE OF COLLAGEN CONTENT IN MEAT PRODUCT BY COLORIMETRIC METHOD

 
 
Author(s):  KAMKAR A.A.F.*, BOKAEI S., ROKNI N.D., BEHROOZI MAHDI
 
* DEPARTMENT OF FOOD HYGIENE, FACULTY OF VETERINARY MEDICINE UNIVERSITY OF TEHRAN, TEHRAN, IRAN
 
Abstract: 

Objectives: To determine hydroxyproline and connective tissue in heated meat products (dry sausage momtaze) marketed in Tehran in order to determination of protein quality in this Product.
Design: Cross- Sectional.
Number samples: 60 samples from dry sausage (Momtaze).
Procedure: In this survey 60 samples of dry sausage (Momtaze) contain meat more than 70ko3/4%1 produced by 12 factories, selected Via haphazardly sampling and the hydroxyproline, collagen and collagen/ crude protein contents. were analyzed in all samples by spectophotometric method.
Statistical analysis: Means and standard errors of hydroxyproline, collagen and collagen/ crude protein were determined and then analyzed by one-way analysis of variance method.
Results: This survey showed that means of hydroxyproline, collagen and collagen/crud protein in 100gr dry sausage (Momtaze) produced by 12 factories, were in order: 0.18 0.01, 1.42±0.04 and 9.74±0.3 respectively. There were not significant differences between them.
Conclusion: Chemical procedures such as histological procedures have high accuracy and suggested that it should be used for control quality in practice to determine connective tissue content and to detect adulteration such as un permitted tissues in heated meat products in order to standardize heated meat products.

 
Keyword(s): HYDROXYPROLINE, CONNECTIVE TISSUE, COLLAGEN, DRY SAUSAGE
 
References: 
  • ندارد
 
  Persian Abstract Yearly Visit 179
 
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