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Spectrophotometric determination of hydroxyproline collagen content in meat products comparative study according to sample preparation



Spectrophotometric determination of hydroxyproline collagen content in meat products comparative study according to sample preparation



Belgian Journal of Food Chemistry & Biotechnology 41(4): 103-107



Two spectrophotometric methods for the determination of the hydroxyproline (collagen) content in meat products are compared: a simplified ISO method and a method including a preliminary solvent extraction of the fat, developed by the .mchlt.Onderzoekscentrum voor Voeding, Veeteelt en Vleetstechnologie, R. U. G.mchgt. Other essential differences between the two methods are: different hydrolysing agents, flushing with nitrogen before hydrolysis, duration of hydrolysis, use of an ion exchange resin prior to colourimetry. Forty two samples (16 raw materials and 26 meat products) have been analzyed by both methods. The results are statistically treated.

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