Protein and fat determination in meat and meat-based products by means of rapid and precise analytical methods

被引：0

作者：

Vinci, G ^{[1
]}

Tantini, C ^{[1
]}

Vezzio, D ^{[1
]}

Rossi, M ^{[1
]}

D'Ascenzo, F ^{[1
]}

机构：

[1] Univ La Sapienza, Dipartimento Controllo & Gest Merci & Ioro Impatt, I-00161 Rome, Italy

来源：

INDUSTRIE ALIMENTARI | 1999年 / 38卷 / 380期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The nutritional value of meat is a function of its composition, among its nutritional principles a very important role is covered by proteins and fats. By means of rapid and precise methods the quantitative analysis of proteins and fats has been performed: by means of a Nitrogen Analyzer based on the Dumas method (Leco FP-528) the proteins have been determined; while the fats have been analyzed by means of a Fat Analyzer based on a Supercritical Fluid Extraction System (SFE) (Leco FA-100). With respect to the protein determination the presented method needs less toxic reagents than the Kjeldahl method, for fat analysis the same advantage is obtained with resp ect to the Soxhlet method.

引用

页码：369 / 373

页数：5

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