Determination of hydroxyproline as measure of collagen content in meat product by colorimetric method

ABSTRACT

To determine hydroxyproline and connectivetissue in heated meat products [dry sausage momtaze] marketed in Tehran in order to determination of proteinquality in this Product. Cross- Sectional. 60 samples from dry sausage [Momtaze]. In this survey 60 samples of dry sausage [Momtaze] contain meat more than 70ko[3]/41 produced by12 factories, selected Via haphazardly sampling and thehydroxyproline, collagen and collagen/ crude proteincontents were analyzed in allsamplesbyspectrophotometric method . Meansand standard errors ofhydroxyproline, collagen and collagen/ crude protein weredetermined and then analyzed by one-way analysis ofvariance method. This survey showed that means ofhydroxyproline, collagen and collagen/crud protein inl00gr dry sausage [Momtaze] produced by 12 factories,were in order 0.18 0. +/- 01,1.42 +/- 0.04 and 9.74 +/- 0.3respectively. There were not significant differencesbetween them. Chemical procedures such as histologicalprocedures have high accuracy and suggested that itshould be used for control quality in practice to determineconnective tissue content and to detect adulteration such asun permitted tissues in heated meat products in order tostandardize heated meat products