Comparison of Three Methods for Determination of Crude Protein in Meat: Collaborative Study

Suhre, Francis B.; Corrao, Paul; Glover, Arthur James; Malanoski, Anthony J

doi:10.1093/jaoac/65.6.1339

Cited by 10 publications

(7 citation statements)

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“…The protein content of 0.5 g of seaweeds was measured (Table 1) using the Kjeldahl method 25 . On completion, the content of the receiver flask was titrated with 0.1 M hydrochloric acid until the green color reverted back to the original red color.…”

Section: Methodsmentioning

confidence: 99%

A chemometric approach to characterize the aroma of selected brown and red edible seaweeds / extracts

et al. 2020

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BACKGROUNDInformation pertaining to the aromatic profile of seaweeds and seaweed extracts can provide evidence regarding their potential suitability as ingredients in processed foods. To date only limited material has been available on the volatile profiles of some seaweed species. Others in this study have not previously been described. The volatile profiles of dried brown (Himanthalia elongata, Undaria pinnatifida, Alaria esculenta) and red (Porphyra umbilicalis, Palmaria palmata) seaweeds, and a brown seaweed extract (fucoxanthin) from Laminaria japonica were investigated using a chemometric approach to collate data from volatile gas chromatography – mass spectrometry (GC–MS), direct sensory aroma evaluation, and gas‐chromatography – olfactometry (GC‐O) to obtain a better understanding of their volatile profile and sensory perception.RESULTSMore than 100 volatile compounds were identified by static headspace solid phase micro‐extraction (HS‐SPME) and thermal desorption gas chromatography – mass spectrometry (TD GC–MS). Brown seaweeds were characterized by ‘grassy/herbal/floral’, ‘fruity’, and ‘fatty’ aromas, red seaweeds by ‘green/vegetable’, ‘mushroom/earthy’ and ‘sweet/buttery’ aromas, and the fucoxanthin extract by ‘rancid’ and ‘nutty’ aromas with an overall lower intensity. Heptanal appeared to be a major odor‐active compound in all samples. Other volatiles were more characteristic of each individual seaweed: hexanal, (E,Z)‐2,6‐nonadienal and 2‐pentylfuran for H. elongata; ethyl butanoate and 2,3‐butanedione for U. pinnatifida; 6‐dimethylpyrazine, (E,Z)‐2,6‐nonadienal and sulactone for P. palmata; 1‐octen‐3‐ol for P. umbilicalis, heptanone for A. esculenta, and 2‐furanmethanol for fucoxanthin.ConclusionBrown and red seaweeds had distinct sensory properties with individual seaweeds having differing volatiles and odorants. This study provides additional information that can contribute to the development of products incorporating dried seaweeds / extracts that are more acceptable to the consumer. © 2020 Society of Chemical Industry

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Section: Methodsmentioning

confidence: 99%

A chemometric approach to characterize the aroma of selected brown and red edible seaweeds / extracts

et al. 2020

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“…Before and after reheating, protein content was also determined using the Kjeldahl method (Suhre et al. ). Approximately 1.0–1.5 g of homogenized sample, in triplicate, was weighed into a digestion tube to which two catalyst tabs (each tab containing 3.5 g potassium sulfate and 3.5 mg selenium), 15 mL concentrated sulfuric acid (nitrogen free), and 30% hydrogen peroxide (w/w) were added.…”

Section: Methodsmentioning

confidence: 99%

Effect of different salt and fat levels on the physicochemical properties and sensory quality of black pudding

Fellendorf

O’Sullivan

Kerry

2016

Food Science & Nutrition

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Black pudding, also known as blood sausages or blood pudding, is a kind of meat product made by blood, popular in Asia, Europe, and America. Twenty‐five black pudding formulations with varying fat contents of 2.5%, 5%, 10%, 15%, and 20% (w/w) and sodium contents of 0.2%, 0.4%, 0.6%, 0.8%, and 1.0% (w/w) were manufactured. Sensory acceptance and ranking descriptive analyses as well as compositional and physicochemical analyses were conducted. Samples high in sodium (0.6–1.0%) were scored higher in juiciness, toughness, saltiness, fatness, and spiciness. These samples were the most accepted, whereas samples containing 0.2% sodium were the least accepted. Black pudding samples containing 0.6% sodium and 10% fat displayed a positive (P < 0.05) correlation to liking of flavor and overall acceptability. This meets the sodium target level set by the Food Safety Authority of Ireland and shows additionally that a fat reduction in black pudding products is more than achievable.

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“…Protein content was determined in triplicate using the Kjeldahl method (Suhre, Corrao, Glover & Malanoski, 1982). Approximately 0.8 -1.0 g of homogenised sample was weighed into a digestion tube to which 2 catalyst tabs (3.5 g potassium sulphate and 3.5 mg selenium per tab), 15 ml concentrated sulphuric acid and 10 ml of 30 g hydrogen peroxide /100 g H 2 O were added.…”

Section: Protein Analysismentioning

confidence: 99%

Impact on the physicochemical and sensory properties of salt reduced corned beef formulated with and without the use of salt replacers

Fellendorf

Kerry

Hamill

et al. 2018

LWT

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Comparison of Three Methods for Determination of Crude Protein in Meat: Collaborative Study

Cited by 10 publications

References 0 publications

A chemometric approach to characterize the aroma of selected brown and red edible seaweeds / extracts

A chemometric approach to characterize the aroma of selected brown and red edible seaweeds / extracts

Effect of different salt and fat levels on the physicochemical properties and sensory quality of black pudding

Impact on the physicochemical and sensory properties of salt reduced corned beef formulated with and without the use of salt replacers

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