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Connective tissue of meat. IV. —Comparison of methods for determining collagen in meat
Author(s) -
Lampitt L. H.,
Baker L. C.,
Brown K. P.
Publication year - 1954
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740050708
Subject(s) - hydroxyproline , autoclave , residue (chemistry) , chemistry , hydrolysate , aqueous solution , food science , connective tissue , extraction (chemistry) , defatting , chromatography , biochemistry , hydrolysis , organic chemistry , medicine , pathology
Collagen was determined in samples of fresh, frozen and freeze‐dried silverside by determining hydroxyproline in the acid hydrolysate of (i) the meat, (ii) the direct aqueous autoclave extract of the meat, and (iii) the aqueous autoclave extract of the residue left after preliminary extraction of the muscle tissue with dilute alkali or acid; collagen was also determined in (iii) as the loss of weight when the residue was autoclaved with water.