scholarly journals Količina šećera u mesnim proizvodima s hrvatskog tržišta

Meso ◽  
2018 ◽  
Vol 20 (2) ◽  
pp. 145-149
Author(s):  
Darja Katulić ◽  
Mladenka Malenica Staver
Keyword(s):  
Sugar Content ◽  
Meat Products ◽  
Added Sugar ◽  
Total Sugar Content ◽  
Heat Treated ◽  
Fermented Sausages ◽  
Cured Meat ◽  
Enzyme Method ◽  
Sugar Levels

Content of sugar in meat products from the Croatian market Sugars are used in the production of meat products to produce lactic acid and to achieve specific sensory properties, thus ensuring the quality and stability of the final product. The aim of this paper was to determine the differences in sucrose, glucose and fructose sugar levels in meat products from different categories available on the Croatian market. A total of 140 samples were analyzed from the category of fermented (n = 41) and heat treated (n = 82) sausages and dry cured meat products (n = 17). For the determination of the sugar level, a validated enzyme method was used. Within each of the three investigated categories the highest sucrose content (0.21-0.87%) was determined, followed by fructose (0.10-0.39%) and the lowest glucose (0.05-0.06%). The total sugar content, as a sum of sucrose, fructose and glucose, was 1.32% in the category of heat treated sausages, 0.36% in fermented sausages and 0.47% in dry cured meat products. The results of the research indicate the variation in the quantity of added sugar in meat products from the Croatian market, with total shares ranging from 1 to 2%, depending on the type of product and the producer's recipe, according to the literature of other authors for the same category of meat products.

scholarly journals An Ultrasound Assessed Extraction Combined with Ion-Pair HPLC Method and Risk Assessment of Nitrite and Nitrate in Cured Meat

2018 ◽  
Vol 2018 ◽  
pp. 1-6 ◽  
Author(s):  
Babiker Yagoub Abdulkair ◽  
Amin O. Elzupir ◽  
Abdulaziz S. Alamer
Keyword(s):  
Risk Assessment ◽  
Tetrabutylammonium Bromide ◽  
Meat Products ◽  
Correlation Coefficients ◽  
Dietary Exposure ◽  
Hplc Method ◽  
Processed Meat ◽  
Disodium Hydrogen Phosphate ◽  
Cured Meat

An accurate IPC-UV method was developed and validated for the determination of nitrite (NI) and nitrate (NA) in meat products. The best separation was achieved on a phenyl-hexyl column (150 mm × 4.6 mm, 3 µm) with a mobile phase composed of 25% acetonitrile and 75% buffer (2 mM disodium hydrogen phosphate and 3 mM tetrabutylammonium bromide, pH = 4). Eluents were monitored at 205 nm. Linearity ranges were 1.86 × 10−6–7.5 µg·ml−1 and 0.09–5.0 µg·ml−1 for NI and NA, respectively. The correlation coefficients were greater than 0.999 for NI and NA. This method was applied to a number of processed meat products in Riyadh (n = 155). NI ranged from 1.78 to 129.69 mg·kg−1, and NA ranged from 0.76 to 96.64 mg·kg−1. Results showed extensive use of NI and NA; however, concentrations were within the legal limit of Saudi Arabia except for one sample. Further, the risk assessment and dietary exposure have been estimated for both NI and NA.

Determination of Total Sugar Content in Soy-Based Drinks Using Infrared Spectroscopy and Chemometrics

2018 ◽  
Vol 11 (7) ◽  
pp. 1986-1993 ◽  
Author(s):  
André Machado Rech ◽  
Fábio Henrique Weiler ◽  
Marco Flôres Ferrão
Keyword(s):  
Infrared Spectroscopy ◽  
Sugar Content ◽  
Total Sugar ◽  
Total Sugar Content

Effect of Residual Ascorbate on Determination of Nitrite in Commercial Cured Meat Products

1984 ◽  
Vol 67 (4) ◽  
pp. 692-697
Author(s):  
Jay B Fox ◽  
Robert C Doerr ◽  
Robert Gates
Keyword(s):  
Meat Products ◽  
Processing Conditions ◽  
Griess Reagent ◽  
Meat Content ◽  
Cured Meat

Abstract Residual ascorbate in cured meat slurries results in different amounts of pigment being produced from different Griess reagent combinations. The phenomenon was used to study residual ascorbate in commercial cured meat products which had a variety of textures, acidities, moisture and meat content, fat, homogeneity, initial nitrite, and processing conditions. Diluting and heating the samples according to the AOAC procedure did not completely eliminate the ascorbate interference, but making the sample alkaline did. Determining nitrite separately in supernate and precipitate from the first dilution showed the effect of heating to be the elimination of interferences and solubilization or extraction of nitrite from the precipitate.

Simultaneous determination of Ltx and Ltxd in cured meat products by LC/MS/MS

2016 ◽  
Vol 210 ◽  
pp. 338-343 ◽  
Author(s):  
Hui Song ◽  
Haihong Wu ◽  
Zhiming Geng ◽  
Chong Sun ◽  
Shuang Ren ◽  
...  
Keyword(s):  
Simultaneous Determination ◽  
Meat Products ◽  
Cured Meat

Simultaneous Determination of 13-HODE, 9,10-DHODE, and 9,10,13-THODE in Cured Meat Products by LC-MS/MS

2016 ◽  
Vol 9 (10) ◽  
pp. 2832-2841 ◽  
Author(s):  
Hui Song ◽  
Haihong Wu ◽  
Zhiming Geng ◽  
Chong Sun ◽  
Shuang Ren ◽  
...  
Keyword(s):  
Simultaneous Determination ◽  
Meat Products ◽  
Cured Meat

scholarly journals The impact of salt, fat and sugar levels on toddler food intake

2010 ◽  
Vol 105 (4) ◽  
pp. 645-653 ◽  
Author(s):  
Sofia Bouhlal ◽  
Sylvie Issanchou ◽  
Sophie Nicklaus
Keyword(s):  
Food Intake ◽  
Positive Impact ◽  
Sugar Content ◽  
Green Beans ◽  
Added Sugar ◽  
Salt Level ◽  
Sugar Addition ◽  
Before And After ◽  
Sugar Levels ◽  
The Impact

Understanding the early determinants of food intake, in particular the role of food sensory quality, is a necessary step to improve the prevention of unhealthy food habits. However, the extent to which food intake varies according to salt, fat and sugar content is imperfectly known. The present study aimed at evaluating whether toddler food intake varied during lunches or snacks in which salt, fat or sugar contents had been modified in common foods. Seventy-four children (30 (se 0·5) months old) participated in the study in their usual day-care centres. Every other week, they were served lunches composed, among other items, of green beans and pasta with varying salt (0, 0·6 and 1·2 % added salt) or fat (0, 2·5 and 5 % added butter) levels and afternoon snacks composed of fruit purée varying in sugar level (0, 5 and 10 % added sugar). During each meal, children could eat as much as they wanted from the target foods. Each food was weighed before and after the meal. Salt level had a positive impact on the intake of the target foods. On the contrary, no impact of added fat or added sugar levels was observed. This implies that fat and sugar addition could be avoided in foods for children without having an impact on palatability, allowing the energy density of children's diet to be limited. Salt addition should be limited, but its suppression in vegetables, whose intake is to be promoted, should be considered cautiously.

scholarly journals Effect of Sugar Content on Acetaldehyde Yield in Cigarette Smoke

2012 ◽  
Vol 25 (2) ◽  
pp. 381-395 ◽  
Author(s):  
X Cahours ◽  
T Verron ◽  
S Purkis
Keyword(s):  
Multivariate Analysis ◽  
Tobacco Plant ◽  
Sugar Content ◽  
Mainstream Smoke ◽  
Added Sugar ◽  
Contributory Factors ◽  
Wide Range ◽  
Sugar Levels ◽  
Work Supports ◽  
The Relationship

AbstractThe relationship between cigarette blend sugar and acetaldehyde formed in its smoke is a matter of current regulatory interest. This paper provides a re-analysis of data from 83 European commercial cigarettes studied in the 1970s and more modern data on sugar levels and acetaldehyde yields from a series of 97 European commercial cigarettes containing both inherent sugar and in other cases inherent and added sugar. It also provides data from 65 experimental cigarette products made from single curing grades of tobacco, having a wide range of inherent sugar levels but no added sugar.This study has shown that there is no relationship between acetaldehyde yields and blend sugar content even if a multivariate analysis is carried out taking into account Nicotine Free Dry Particulate Matter (NFDPM) as a co-factor. Such analyses should take into consideration each of the known contributory factors in order to avoid misleading conclusions.No distinction was found between the mainstream acetaldehyde yields from dark air-cured, flue-cured or US blended style cigarettes irrespective of their sugar content after taking account of differences in NFDPM yields. Similarly, no distinction was found between mainstream acetaldehyde yields of cigarettes made from single grades of either flue-cured, sun-cured or air-cured tobaccos with no sugar added.This work supports the conclusion that structural material in the tobacco plant is the main source of acetaldehyde in mainstream smoke after combustion during cigarette smoking.

scholarly journals Determination of Nitrite, Nitrate, and Glucose-6-Phosphate in Muscle Tissues and Cured Meat by IC/MS

2006 ◽  
Vol 89 (3) ◽  
pp. 712-719 ◽  
Author(s):  
Giovanna Saccani ◽  
Enrica Tanzi ◽  
Silvano Cavalli ◽  
Jeff Rohrer
Keyword(s):  
Meat Products ◽  
Conductivity Measurement ◽  
Nitrate Content ◽  
Anion Exchange Column ◽  
Fresh Meat ◽  
Muscle Tissues ◽  
Cured Meat ◽  
Sugar Phosphates ◽  
Meat Samples

Abstract The endogenous nitrate concentration in fresh meat and the residual nitrate and nitrite contents after curing are related to food quality and safety. Most ion chromatography (IC) methods suffer from interferences, especially in fresh meat samples, in which the endogenous nitrate content is low, and in cured meat products, in which other nitrogenous compounds can interfere with the separation of inorganic anions. One of the major classes of interfering compounds in fresh meat are sugar phosphates, which originate from glycolysis during the conversion of muscle glycogen to lactic acid. Nitrate can be separated from interfering compounds with a high-capacity anion-exchange column that was manufactured for use with hydroxide eluents (i.e., hydroxide-selective). This column has a different selectivity than traditional IC columns that use carbonate eluents and facilitates the determination of nitrate in both fresh and cured meats. Nitrate was detected by both suppressed conductivity measurement and mass spectrometry (MS). The identifications of nitrate and glucose-6-phosphate were confirmed by MS detection. The described IC/MS method is robust, sensitive to nitrate concentrations as low as 0.10 mg/kg, and can determine sugar phosphates that are useful for monitoring meat freshness. We successfully used this method to determine nitrate in nearly 100 muscle tissues and cured meat samples.

Determination of Extractable, Apparent Total N-Nitroso Compounds in Cured-Meat Products

1995 ◽  
Vol 78 (6) ◽  
pp. 1435-1439
Author(s):  
Walter Fiddler ◽  
John W Pensabene ◽  
Robert C Doerr ◽  
Robert A Gates
Keyword(s):  
Energy Analysis ◽  
Meat Products ◽  
Nitroso Compounds ◽  
Chemiluminescence Detection ◽  
Minimum Level ◽  
Reliable Measurement ◽  
Total N ◽  
Three Samples ◽  
Cured Meat

Abstract The modification of a newly developed method for determination of apparent total N-nitroso compounds by chemical denitrosation and chemiluminescence detection of nitric oxide (thermal energy analysis) is described. The minimum level of reliable measurement was 0.1 ppm, and the repeatability of the method was 0.2 ppm, based on the response of N-nitrosoproline (NPro). Seventy-three samples of cured-meat products, including frankfurters, bacon, and ham, were examined; 50 samples contained less than 1 ppm. The largest amounts, up to 24.8 ppm, were detected in canned corned beef. This method has several advantages over other methods.

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