HPLC quantitation of alginate or pectin added to lean ground pork

• Published in: Journal of food science Vol. 58; no. 5; pp. 973 - 977
• Main Authors: Rourke, T.J, Clarke, A.D, Bailey, M.E, Hedrick, H.B
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01-09-1993; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: ALGINATE; ALGINATOS; AZUCARES ACIDOS; Biological and medical sciences; CARNE DE CERDO; CHROMATOGRAPHIE LIQUIDE HAUTE PRESS; CROMATOGRAFIA LIQUIDA ALTA PRESION; Food industries; Food science; Fundamental and applied biological sciences. Psychology; HPLC; Meat and meat product industries; pectin; PECTINAS; PECTINE; Pork; SUCRE ACIDE; uranic acid; VIANDE PORCINE; Textural agent; HPLC chromatography; Meat product; Pectin; Food additive; Alginates; Minced meat; Pig; Assay; Vertebrata; Mammalia; Analytical method; Uronic acid; Artiodactyla; Polysaccharide; Ungulata
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.1993.tb06091.x

A method was developed to isolate and quantify uronic acid(s) of alginate or pectin added at various concentrations to lean (5-7% crude fat) ground pork. The method used an Aminex HPX-87-H+ column, isocratic 0.009N H2SO4 eluent and ultraviolet detection. For regression equations derived from mean uronic acid concentrations to predict percentage of alginate or pectin, R2 values were 0.99 for total uronic acids (alginate) and 0.97 for galacturonic acid (pectin). Reproducibility was 84% for alginate and 94% for pectin contents. Recoveries were: alginate 85% and pectin 80%