Nitrogen/protein determination in meat derivatives

Wednesday, 01 April, 2009 | Supplied by: Thermo Fisher Scientific

Thermo Fisher Scientific has released an application note that outlines capabilities for determining the protein composition in meat derivative products. The note, titled ‘Nitrogen/protein determination in meat derivative products using the Thermo Scientific Flash 4000’, details the analytical conditions and methodology necessary to achieve reliable protein content determination.

Traditionally, the Kjeldahl method is used to determine protein content, but the Association of Official Analytical Chemists (AOAC) has added the Dumas combustion technique as a recognised method (method 992.15) for such analyses. The Flash 4000, which is based on the Dumas combustion method, requires no sample digestion or toxic chemicals, offering a safe solution for protein determination.

The accompanying Thermo Scientific Eager Xperience software features Oxytune to automatically calculate the oxygen amount necessary for sample combustion. It also automatically calculates the protein content in accordance with the food type. These functions allow unattended operation and are claimed to reduce instrument downtime and improve workflow.

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