A direct method for determination of the pure muscle protein content in dry fermented sausages and cooked ham using creatinine adsorption

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F25%3A43882284" target="_blank" >RIV/62157124:16270/25:43882284 - isvavai.cz</a>

Result on the web

<a href="https://actavet.vfu.cz/media/pdf/actavet_2025094010077.pdf" target="_blank" >https://actavet.vfu.cz/media/pdf/actavet_2025094010077.pdf</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.2754/avb202594010077" target="_blank" >10.2754/avb202594010077</a>

Result language

angličtina

Original language name

A direct method for determination of the pure muscle protein content in dry fermented sausages and cooked ham using creatinine adsorption

Original language description

The aim of this work was to verify the determination of pure muscle proteins (PMP) from the total creatinine content in dry fermented sausages (DFS) during ripening and in cooked ham (CH) using the adsorption of creatinine on a solid adsorbent, and to compare the determined PMP values with the values determined by a reference method. The study also took in the determination of the content of dry matter, fat, total and pure proteins, and collagen. There was an increase in the values of all the indices in DFS. A positive correlation (P &lt; 0.001) was found when comparing PMP values in DFS determined by the reference method and by the method of calculation from the total protein content and from the total creatinine content. No differences between the samples were determined in the observed indices for CH of the highest quality (P &gt; 0.05). A difference was found in the content of collagen and PMP in CH of standard quality as determined by the reference method between samples CH4 and CH5. A positive correlation (P &lt; 0.001) was found between the PMP values in CH determined by the reference method and by the method of calculation from the total creatinine content. The results for the PMP content in DFS and CH determined by the direct method using creatinine adsorption are comparable to the results determined by the reference method. The advantage of this method is the determination of creatinine, which is not part of vegetable protein.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

<a href="/en/project/QK21020199" target="_blank" >QK21020199: Determination of pure muscle proteins by direct method</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2025

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Acta veterinaria Brno

ISSN

0001-7213

e-ISSN

1801-7576

Volume of the periodical

94

Issue of the periodical within the volume

1

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

10

Pages from-to

77-86

UT code for WoS article

001460138200010

EID of the result in the Scopus database

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