Determination of Water Content in Meat Pâté by Karl Fischer Titration and its Moisture Sorption Characteristics

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216275%3A25310%2F09%3A00008395" target="_blank" >RIV/00216275:25310/09:00008395 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Determination of Water Content in Meat Pâté by Karl Fischer Titration and its Moisture Sorption Characteristics

Popis výsledku v původním jazyce

The water content of two chicken meat pâté samples using the classical Karl Fischer (KF) titration method together with oven drying was analysed. Based on the experimental optimization of individual conditions the most suitable solvents, extraction time,titration agent, and sample size were selected. The KF titration in a methanol/chloroform solvent mixture (1:1, v/v) at 25 °C is the most suitable for determining the water content in this type of meat product. The applicability of KF titration agents purchased from various producers was compared but these was no variation in the results. The water content data obtained by KF titration and that of the moisture content determined by oven-drying were compared with those obtained by moisture measurementswhere the appropriate sorption isotherm was created.

Název v anglickém jazyce

Determination of Water Content in Meat Pâté by Karl Fischer Titration and its Moisture Sorption Characteristics

Popis výsledku anglicky

The water content of two chicken meat pâté samples using the classical Karl Fischer (KF) titration method together with oven drying was analysed. Based on the experimental optimization of individual conditions the most suitable solvents, extraction time,titration agent, and sample size were selected. The KF titration in a methanol/chloroform solvent mixture (1:1, v/v) at 25 °C is the most suitable for determining the water content in this type of meat product. The applicability of KF titration agents purchased from various producers was compared but these was no variation in the results. The water content data obtained by KF titration and that of the moisture content determined by oven-drying were compared with those obtained by moisture measurementswhere the appropriate sorption isotherm was created.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

CB - Analytická chemie, separace

OECD FORD obor

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Projekt

<a href="/cs/project/GA203%2F08%2F1536" target="_blank" >GA203/08/1536: Progresívní metody v chemické, potravinářské a klinické analýze</a><br>

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2009

Kód důvěrnosti údajů

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

Název periodika

Italian Journal of Food Science

ISSN

1120-1770

e-ISSN

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Svazek periodika

21

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

IT - Italská republika

Počet stran výsledku

7

Strana od-do

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Kód UT WoS článku

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EID výsledku v databázi Scopus

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