University of North Florida
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Stuart Chalk, Ph.D.
Department of Chemistry
University of North Florida
Phone: 1-904-620-1938
Fax: 1-904-620-3535
Email: schalk@unf.edu
Website: @unf

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Meat

Classification: Meat -> ham

Citations 2

"Creatinine, Creatine And Protein In Cooked Meat Products"
Food Chem. 1998 Volume 63, Issue 2 Pages 187-190
Gloria del Campo*, Beatriz Gallego, Iñaki Berregi and J. Alfonso Casado

Abstract: The accuracy of the results obtained with a flow injection (FI) system for the simultaneous determination of creatinine and creatine in cooked meat products was evaluated in 30 samples by comparison with those obtained by reference methods. The FI method was then applied to 52 different samples (cooked ham, 14; frankfurters, 11; wieners, 9; chopped, 10; mortadella, 8) and the protein content was also determined From % creatinine of total creatine (creatine + 1.159 creatinine) an estimation of the heat treatment applied in the processing was made. Cooked ham, mortadella and chopped had the highest values, indicating that the cooking conditions were more severe of these products than those used in the sausages. The ratio of total creatine/protein permitted an estimation of muscular protein to be made. According to the mean value for this ratio, the products were ordered as: cooked ham 21.9 > chopped 17.7 > wieners 15.9 > mortadella 13.0 > frankfurters 12.3 mg total creatine per g of protein.
Creatine Creatinine Protein Method comparison

"Liquid Chromatographic Analysis Of Thiamine And Its Phosphates In Food Products Using Amprolium As An Internal Standard"
J. Micronutr. Anal. 1986 Volume 2, Issue 3 Pages 189-199
Huang, M. H.A.

Abstract: Samples of food (e.g., pork, chicken, ham, bread, cereal, almonds or peanut butter) were blended (if necessary) and mixed with 5% sulfosalicylic acid solution and amprolium (internal standard). The mixture was extracted with hexane, and the extract was cleaned-up on a column (30 cm x 6 mm) of Bio-Rad AG 2-X8 anion-exchange resin with elution by using 0.1 M sodium phosphate buffer (pH 5.5). The eluate was analyzed by HPLC on a column (3 cm x 3 mm) of C18 material (3 µm) with a mobile phase (1 mL min-1) of two 0.1 M sodium phosphate buffers (pH 5.5 and 2.6) for 6 min and 19 min, respectively. Fluorimetric detection was at 432 nm (excitation at 339 nm) after post-column derivatization of thiamine and its phosphates to their thiochrome derivatives.
Thiamine Thiamine monophosphate HPLC Fluorescence Post-column derivatization