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Modification of the Schricker Nonheme Iron Method to Minimize Pigment Effects for Red Meats
Author(s) -
RHEE K. S.,
ZIPRIN Y. A.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb14036.x
Subject(s) - pigment , chemistry , reagent , food science , chromatography , red color , mixing (physics) , organic chemistry , physics , quantum mechanics , optics
A calorimetric nonheme iron assay procedure for meat was modified to avoid pigment effects in determining the nonheme iron content of red meats. The modification consisted of mixing the red meat sample with NaNO 2 before incubation with an acid mixture to minimize the breakdown of heme pigments into nonheme iron, and inclusion of a second blank for the brownish color of the incubated liquid phase, in addition to the reagent blank.