search

Press ENTER to search or ESC to close

Protein Determination in Cured Meats

N/Protein Determination in Cured Meats according to Dumas combustion method

Mortadella is a large Italian sausage or cold cut made of finely hashed or ground, heat-cured pork sausage, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig). Mortadella is flavoured with spices, including whole or ground black pepper, myrtle berries, and pistachios and is a staple product of Bologna. 

Salame is an Italian word defining crude or cooked meat obtained after a long period of seasoning, with the addition of several different kind of ingredients as salt, garlic, wine, herbs in a spice mix. The variety of cured meat types is huge, depending on the meat origin, the grinding way, the ingredients and method of cure. Salame can have different textures, tastes and flavors; it can be spicy or smoked. For this reason, almost every Italian town has a local salame with a typical name.

Protein Determination in Cured Meats

The Dumas method starts with a combustion furnace (CF) to burn the sample, obtaining elemental compounds. Water is removed by a first physical trap (WT1 - DriStep™), placed after the combustion, and a second chemical one (WT2). Between the two, the elemental substances pass through a reduction furnace (RF).

The auto-regenerative CO2 adsorbers (CO2) let pass only the elemental nitrogen that is detected by the LoGas™ innovative Thermal Conductivity Detector (TCD) with no requirement for a reference gas. The NDA 701 is controlled via PC through the intuitive DUMASoft™.

Conclusion
In order to compare samples with varying nitrogen contents, three different types of cured meats were tested.
The results are extremely reliable and reproducible, as demonstrated by the RSD, since the goal is to obtain < 2.0% relative standard deviation, as requested by official methods. The results confirmed the no-matrix effect of nitrogen determination and the complete combustion of all three types of cured meats’ samples.

NDA is the innovative solution for nitrogen/protein determination, according to the Dumas combustion method offering accurate and precise results.
 
Download the Application Note
Below all content tagged with: Protein Determination in Cured Meats

Catalog, Products: Protein Determination in Cured Meats

Industries, Food & Beverage: Protein Determination in Cured Meats

Cookies

This website uses cookies. Find out more about how this website uses cookies at this link. By continuing to use this website, you consent to our use of these cookies.
Siglacom - Internet Partner