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Meat pigment determination by phase partitioning in triton x‐114 and oxidation with sodium nitrite
Author(s) -
Garrido Dolores,
Perez Ana,
Alvaro SánchezFerrer
Publication year - 1994
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.2740640313
Subject(s) - metmyoglobin , pigment , chemistry , sodium nitrite , myoglobin , turbidity , oxidizing agent , nitrite , sodium , chromatography , food science , biochemistry , nitrate , organic chemistry , biology , ecology
A method is described for determining the total pigment content of pork meat by oxidizing the pigments to metmyoglobin with sodium nitrite and using the non‐ionic detergent Triton X‐114. This detergent is used to solubilise and to increase the absorptivity of the myoglobin at the Soret band ( A 409 ). In addition, Triton X‐114 has the property of separating into two dear phases in equilibrium, one detergent‐rich and the other depleted, when the temperature is increased to 37°C. This phase separation removes all the non‐specific turbidity of the meat, which is one of the main problems encountered in determining pigment concentration and a source of inaccuracy. This method, called the Nit 409 /TX‐114 method, can be used in routine analysis for determing total pigment concentration in pork meat since it is accurate and rapid, and involves no toxic reagents or specialized equipment. The method can also be used to measure pigment in other meat types, even those with low pigment levels.