Volume 3, Issue 11 (2006)
FSCT 2006, 3(11): 23-31 |
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Hydroxyproline, Collagen and Related Indexes, Valuable Quantitative Factors for Quality Control of Sausages and
Bologna. FSCT 2006; 3 (11) :23-31
URL: http://fsct.modares.ac.ir/article-7-9049-en.html
URL: http://fsct.modares.ac.ir/article-7-9049-en.html
Abstract: (6034 Views)
Sausages and bologna are heated meat products and they are one of the most popular meat products in Iran. Detection of misuse of non edible animal tissues like visceral organs in quality control and assessment of nutritional value of sausages and bologna is very important. In this study 150 samples of different kind of sausages and bologna in 5 groups according to the percentage of meat content produced with standard beef meat and suitable raw materials in good manufacturing practices. In the lab amount of hydroxyproilne, collagen, total protein, free collagen protein, ratio of collagen on total protein and collagen on free collagen protein of samples assigned and laboratory data analyzed for each group. According to the results, amount of above factors in each group of products can use as a quantitative index for quality control of sausages and bologna.
Received: 2013/01/26 | Accepted: 2013/01/26 | Published: 2013/01/26
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