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about NP Products.
Nonpareil Vegetable Extracts will be treated by the FSIS as
an extract or as a binder depending upon the usage level. At levels of 2%
or less total product weight, the ingredients may be considered an extract.
At a greater level, the assumption is that the product is used, at least in
part, for a non-flavoring purpose.
Since the product is an extractive, and not a protein hydrolysate, it does
not need approval from the FSIS proprietary mix committee (PMC).
The precise rules of the labeling and permitted uses of vegetable extracts
are as follows:
Nonpareil Vegetable Extracts may be labeled as “Potato Extracts."
Individual components of the extract need not be declared.
The functional purpose of the vegetable extract is generally determined by
the amount used in the meat product. If the use is solely for flavoring purposes
(i.e., less than 2%) it can be used in any multi-ingredient meat product when
a flavoring is permitted per CFR Title 9, Section 317.2, Subpart B.
When used at levels greater than 2% as a binder/extender, the ingredient may
be used in those standardized products, which are permitted to contain binders,
for example:
Meat patties, no express limitations:
Sausages, up to 3.5% individually or collectively with other binders
Chili, up to 8% individually or collectively with other binders
For non-standardized products the ingredient may be used in
the same manner as other binders and extenders. For example, in meatloaf or
meatballs the vegetable extract may be used up to 12%.
Questions? Call (800)824-7607 ask for John, Robert or Scott.
NP-1 (formerly GS-91), was originally developed for improving
the gel strength in surimi. Its effective protease enzyme inhibition property
has found uses in fish and seafood processing to improve quality and lengthen
shelf life. Whenever protease enzyme activity needs to be controlled, NP-1
may be the answer.
Top
NP-2 is designed to be used as a broth or marinade in meat, poultry
and seafood applications involving injection, tumbling, curing or canning, for
example. NP-2 combines excellent antioxidant activity in superb binding capabilities.
Top
NP-3 is designed to be used as an ingredient in meat, poultry, and seafood applications. NP-3 provides outstanding binding and a strong natural antioxidant in one ingredient. Products made using NP-3 have excellent freeze/thaw stability.
NP-3, NP-4 AND NP-5 SPECIFICATIONS
1.1
Color:
Product shall have a good characteristic,
white to light tan in color.
1.2
Texture:
Product shall have an even, consistent, fine
powder texture.
1.3
Flavor/Odor:
Product shall posses a characteristic, bland
aroma.
1.4
Defects:
Product shall contain a minimum amount of
defects or harmless extraneous material, consistent with good commercial
practice.
1.5
Foreign Material:
None allowed - shall be free from grease,
dirt, rocks, glass, tramp metals and any other harmful metals.
Top
2.1
Moisture:
9.5% Max
2.2
Ash:
2.0-3.5%
2.3
pH (20% slurry):
5.5-7.5%
2.4
Protein:
6.0-10.0%
2.5
Fiber:
1.0-4.0%
2.6
Contaminants:
None
3.1
Standard Plate Count (per
gram):
50,000 Maximum
3.2
Coliform (per gram):
100 Maximum
3.3
E. Coli (per gram):
Negative
3.4
Staphlococci Coagulase Positive
(per gram):
Negative
3.5
Yeast and Mold (per gram):
500 Maximum
3.6
Salmonella (per gram):
Negative
Top
4.1
All deliveries shall conform to all provisions
of the Federal Food, Drug and Cosmetic Act as amended, and to the regulations
for its enforcement pertaining to products intended for Human Foods, as
well as applicable State Laws and municipal ordinances and amendments
thereto.
4.2
All applicable regulations governing the
Meat, Poultry and Plant Inspection Services of the United States Department
of Agriculture shall be enforced.
4.3
Any additional governmental or other agency
requirements which are applicable to this product shall be strictly adhered
to.
Potato extract or dehydrated potatoes.
5.1
NP products are certified for general Kosher use. Written
documentation that the ingredient has been properly certified for general
Kosher use by a recognized Kosher authority will be submitted on an annual
basis.
Top
6.1
Product is to be packaged in uniform size
and weight multi-walled paper bags with poly liner as follows:
Type:
Dimensions:
Construction:
Kraft mulit-walled
16"x4"x34"
1 ply of .005 poly
6.2
Each bag shall contain 50 pounds net
weight.
6.3
All containers shall be free from loose paper,
staples, string and any other potentially contaminating materials.
6.4
All containers shall be conspicuously and
legibly marked to show the contents, the processor's name and address,
the net weight and the lot number or date of production.
6.5
Ingredient Declaration:
7.0 Shipping Requirements
7.1
Carriers shall be constructed and loaded in such a manner
to insure against product loss and contamination. All carriers shall be
free from protruding objects such as nails, rodent and/or insect infestation
and odorous or other potentially contaminating materials.
7.2
All shipments are to be in accordance with GOOD COMMERCIAL
PRACTICE and shall be subject to receiver's inspection and approval.
Top
Issue Date: September 2000. Nonpareil Corporation.
8.1
This product has a 12 month shelf life if stored under
cool, dry conditions.
8.2
Product shall be stored under clean, cool and dry conditions.
All containers will be kept tightly sealed until use.
8.2
Care shall be taken to provide an insect, rodent and
moisture free storage area.
Antioxident Properties of NP-3
Ground Chicken
Fried Yield
TBARS (7 days)
Flavor
Control Ground Chicken
72.2%
16.3
Poor
3% Added NP-3
81.5%
2.3
Good
Ground Beef
Fried Yield
TBARS (7 days)
Flavor
Control Ground Beef
75.6%
15.1
Poor
3% Added NP-3
83.9%
5.6
Good
100g patties were fried at 400°
for 3 minutes each side.
Top
A vegetable broth was made by mixing
5% NP-3 dry product with cold water. Flavorings and spices were added
to the broth.
The cold mixture was injected into boneless chicken pieces using a multi
needle injection machine built by Peter Reiser Co. The increased weight
of the injected chicken was 120% of the original weight. Cooked weight
was 105% of the original chicken.
Refrigerated shelf-life was significantly increased with NP-3 injection.
Product can be distributed either frozen or refrigerated.
Top
A.
RAW MATERIALS
Hams, split for
paired evaluations, in enough quantity to taste panel test and for demonstration
purposes.
B.
PROCESS
1.
Split and number hams (trim
if necessary).
2.
Heavenly macerate through a
macerator or cuber. Note: Be sure to leave muscle integrity.
3.
Add the curing solution.
4.
Vacuum tumble for 3 hours.
5.
Hold in a cooler overnight (static
cure).
6.
Tumble for 30 minutes next day.
7.
Stuff in pre-smoked casings.
8.
Cook to minimum internal temperature.
9.
Chill.
10.
Vacuum package.
C.
In testing Nonpareil NP-3 versus Carrageenan
use these curing solutions.
Develop the solution to achieve a 152% finished ham yield.
Carrageenan Solution
IngredientI00
Nonpariel Solution
200 ppm
Nitrate
200 ppm
540 ppm
Erythorbate
540 ppm
0.45%
Phosphate
0.45%
2.6–2.8%
Salt
2.6–2.8%
3.5–4.5%
Sugar
3.5–4.5%
0.5–0.7%
Carrageenan
0
0
NP-3
2.0%
Top
TEST:
CONTROL 794-1A
CARRAGEENAN
SAMPLE
GROSS WT.
TARE WT.
MEAT WT.
PURGE WT.
% PURGE
1.
2.195
2.155
.015
.025
1.15
2.
2.095
2.060
.015
.020
0.96
3.
1.950
1.910
.010
0.030
1.55
4.
2.130
.015
2.095
0.02
0.95
5.
2.050
.020
2.015
0.015
0.74
6.
2.230
.020
2.185
0.025
1.13
7.
1.980
.020
1.950
0.010
0.51
8.
2.090
.015
2.060
0.015
0.60
9.
2.000
.015
1.975
0.01
0.50
10.
2.965
.015
2.035
0.015
0.73
00
00
AVERAGE 0.894 MEAN
Top
TEST:
NP-3 794-1B
NP-3
SAMPLE
GROSS WT.
TARE WT.
MEAT WT.
PURGE WT.
% PURGE
1.
2.150
.015
2.125
0.01
0.47
2.
2.050
.015
2.025
0.01
0.49
3.
2.015
.015
1.990
0.01
0.50
4.
2.030
.015
2.005
0.01
0.50
5.
1.830
.015
1.810
0.005
0.27
6.
1.905
.015
1.890
0
0
7.
2.185
.010
2.150
0.005
0.23
8.
1.945
.020
1.920
0.005
0.23
9.
1.930
.05
1.910
0.005
0.26
10.
2.070
.020
2.050
0
0
00
00
AVERAGE 0.298 MEAN
Top
To
determine if a potato based vegetable broth could be injected into fresh
boneless, skinless turkey breasts. Results showed:
1) Up to 20% vegetable broth can be injected into turkey breasts using
a 9% concentrated solution. Cooked quality of the injected turkey breast
was excellent.
These preliminary results indicate fresh boneless, skinless turkey profit
can be increased by up to 20% by adding vegetable broth.
Description of Tests
Fresh boneless, skinless turkey breasts were injected with a 9% solution
of vegetable broth and salt (80% NP-3 / 20% salt). The turkey breasts
were weighed before and after injection, and injection pressure and time
controlled so the turkey gained 20% weight. Samples were then oven cooked
with known weight non-injected controls to evaluate cooked yields and
to perform organoleptic tests.
Test Results
Turkey breasts that were injected retained an average of 98% of their
original pre-injection weight. Control samples retained only 79% of their
original weight. In addition, taste and texture of the injected product
was judged superior to the control.
It has also been shown that NP-3 broth has antioxidant properties that
prevents development of warmed over flavor (WOF) in cooked turkey breasts.
Top
To
determine the effect of injection of a potato based vegetable broth into
skinless, boneless chicken and turkey breasts prior to smoking:
1) Boneless, skinless chicken breasts were injected with a 7% concentration
of potato based vegetable broth in smoking brine. Controls were injected
with smoking brine only. Yield of chicken breasts injected with the broth/brine
mixture was 83.7%. Yield of control chicken breasts injected with smoking
brine only was 68.3%
2) Boneless, skinless turkey breasts were injected with a 7% concentration
of potato based vegetable broth in smoking brine. Controls were injected
with smoking brine only. Yield of trukey breasts injuected with the broth/brine
mixture was 92.3%. Yield on control turkey breasts injected with smoking
brine only was 84.7%.
Description of Tests
Fresh skinless, boneless chicken and turkey breasts were injected with
either a 7% solution of potato based vegetable broth in smoking brine
or 100% smoking brine. Chicken and turkey breasts were weighed before
and after injection. Injection pressure and times were controlled so the
chicken breasts gained 5-6 percent weight and turkey breasts gained 11-14
percent weight. Samples were smoked until an internal temperature of 180°
F was attained, then cooled and weighed.
Test Results
These preliminary results indicate that smoked chicken breast profiles
can be increased by up to 22.5 percent and smoked turkey breast profiles
increased up to 9 percent. In addition, taste and texture of the broth/brine
mixture injected products was judged superior to the brine injected controls.
Top
To
determine if a potato based vegetable broth could be injected into whole
beef rounds:
Results showed:
Up to 12% vegetable broth can be injected into whole beef rounds using
a 9% concentrated solution. Cooked quality of the injected whole beef
rounds was excellent.
Description of Tests
Whole beef rounds were injected with a 9 percent solution of NP-3 vegetable
broth. The beef was weighed before and after injection. Injection pressures
and times were controlled so that beef gained 11-12% weight.
Test Results
These preliminary results indicate fresh whole beef rounds profit can
be increased by up to 12% by injection with vegetable broth.
Top
Nonpareil's
NP-3 does an excellent job of binding water and fat in ground meat and
poultry. The table below shows cooked weight increases by 5-10 percent
when NP-3 is added at 2-5 percent to ground beef, and lean ground beef,
ground chicken and pork sausage. Further improvement in cooked weight
can be obtained by adding both NP-3 and water to ground meats.
00
00
Yield of cooked
meat percent NP-3 added
00
0
1
2
3
4
5
Ground
Beef (25% fat)
65%
68%
68%
70%
72%
73%
Lean
Ground Beef (10% fat)
80
83
86
89
89
89
Ground
Chicken
73
79
80
81
86
86
Pork
Sausage
81
84
87
87
88
91
All
samples were formed into 100g patties and fried ten minutes on a grill
heated to 325° F. The patties were turned after 2 minutes, 4 minutes,
6 minutes and 9 minutes.
Top
Turkey
wieners were formulated as follows:
00
Turkey
Meat
78.9%
Ice
12.8
Nonpareil
NP-3
2.7
Salt
2.3
Corn
Syrup Solids
1.5
Spices
1.0
Dextrose
0.6
Cure
0.2
00
100.0%
All
ingredients were mixed in a bowl chopper until the temperature reached
45° F. The emulsion from the chopper was stuffed into natural casings,
smoked and cooked at 148° F.
Yield from smoker was 91.5%
Yield of wieners from meat and dry ingredients was 105%.
NP-3 is a unique potato based extract with excellent water and fat binding
properties. It can be labeled in meat products as "vegetable extract."
Top
Nonpareil's
NP-3 can be used as a replacement for non-fat dry milk as a binder in
wieners. Use of 3% at $0.95/lb. saves 1.1¢lb. when used to replace
3% NFDM at $1.25/lb.
00
Comparison
of NP-3 and NFDM in Wieners Made with Pork and Beef
Pork
(80%) lean pork trimmings
40.0%
Ice
and Water
34.0
Beef
(85% lean beef trimmings)
19.2
NP-3
or NFDM
3.0
Salt
2.2
Spices
and Sugar
1.45
Cure
.15
00
100.0%
Yield
from Smoker
Cost/lb.
Cost/lb. Wieners
NP-3
84%
0.95
3.2¢
NFDM
81%
1.25
4.6¢
00
00
Savings 1.6/lb.
Top
Most
wieners are distributed refrigerated, vacuum packed. The USDA is working
to reduce fat in school lunch menus. Schools would use low fat wieners
distributed frozen.
Some low fat wieners have high levels of water (purge) in the packages
even when held refrigerated. After freezing and thawing these purge levels
increase.
Nonpareil's NP-3, when used as a binder in wieners, decrease purge even
when wieners are tested through four freeze thaw cycles.
00
Purge
Measured in Freeze-Thaw Tests of Low Fat Wieners
Product
Purge
Measured (1)
00
Refrigerated
Control
After 4 Freeze-Thaw
Cycles
3%
Fat Beef Wieners
8.3%
8.9%
3%
Fat Turkey Wieners
5.7
9.5
3%
Fat Pork Wieners
5.6
6.3
Low-Fat
Turkey Wieners with Nonpareil NP-3
1.8
1.6
(1)
Purge is weight water from package ÷ total weight water+meat.
Top
NP-4 has also been designed to be used as an ingredient in meat, poultry, and seafood applications. NP-4 contains the outstanding binding characteristics and strong natural antioxidant activity of the potato. NP-4 also contains sodium acid pyrophosphate (SAPP), a processing aid normally used in the potato industry to preserve whiteness. At usage levels of 2.0% or less SAPP need not be declared or final on the final ingredient statement. Products produced have excellent liquid and flavor stability.
1.1
Color:
Product shall have a good characteristic,
white to light tan in color
1.2
Texture:
Product shall have an even, consistent, fine
powder texture.
1.3
Flavor/Odor:
Product shall possess a characteristic, bland
aroma.
1.4
Defects:
Product shall contain a minimum amount of
defects or harmless extraneous material, consistent with good commercial
practice.
1.5
Foreign Material:
None allowed - shall be free from grease,
dirt, rocks, glass, tramp metals and any other harmful metals.
Top
2.1
Moisture:
9.5%
2.2
Ash:
2.0-3.5%
2.3
pH (20% slurry):
5.5-7.5%
2.4
Protein:
6.0-10.0%
2.5
Fiber:
1.0-4.0%
2.6
Contaminants:
None
such as DES, residual pesticide or insecticide sprays.
3.1
Standard Plate Count (per
gram):
50,000 Maximum
3.2
Coliform (per gram):
100 Maximum
3.3
E. Coli (per gram):
Negative
3.4
Staphylococci Coagulase Positive
(per gram):
Negative
3.5
Yeast and Mold (per gram):
500 Maximum
3.6
Salmonella (per gram):
Negative
Top
4.1
All deliveries shall conform to all provisions
of the Federal Food, Drug and Cosmetic Act as amended, and to the regulations
for its enforcement pertaining to products intended for Human Foods, as
well as applicable State Laws and municipal ordinances and amendments
thereto.
4.2
All applicable regulations governing the
Meat, Poultry and Plant Inspection Services of the United States Department
of Agriculture shall be enforced.
4.3
Any additional governmental or other agency
requirements which are applicable to this product shall be strictly adhered
to.
5.1
NP-4 Vegetable Extract Blend is certified for general
Kosher use. Written documentation that the ingredient has been properly
certified for general Kosher use by a recognized Kosher authority will
be submitted on an annual basis.
Top
6.1
Product is to be packaged in uniform size
and weight multi-walled paper bags with poly liner as follows:
6.2
Each bag shall
contain 50 pounds net weight.
6.3
All containers shall be free from loose paper,
staples, string and any other potentially contaminating materials.
6.4
All containers shall be conspicuously and
legibly marked to show the contents, the processor's name and address,
the net weight and the lot number or date of production.
7.0 Shipping Requirements
7.1
Carriers shall be constructed and loaded in such a manner
to insure against product loss and contamination. All carriers shall be
free from protruding objects such as nails, splintered wood, sharp edges,
rodent and/or insect infestation and odorous or other potentially contaminating
materials.
7.2
All shipments are to be in accordance with GOOD COMMERCIAL
PRACTICE and shall be subject to receiver's inspection and approval.
Top
Issue Date: September 2000. Nonpareil Corporation.
8.1
This product has a 12 month shelf life if stored under
cool, dry conditions.
8.2
Product shall be stored under clean, cool and dry conditions.
All containers will be kept tightly sealed until use.
8.2
Care shall be taken to provide an insect, rodent and
moisture free storage area.
NP-5 has been specially designed for use in injection and vacuum tumbling applications. The natural emulsifying properties keep the product suspended with minimal agitation. NP-5 also exhibits the same binding properties and potent antioxidant effects as the other NP products. And, in an “all natural" form.
1.1
Color:
Product shall have a good characteristic,
light tan color.
1.2
Texture:
Product shall have an even, consistent, fine
powder texture.
1.3
Flavor/Odor:
Product shall posses a characteristic, bland
aroma.
1.4
Defects:
Product shall contain a minimum amount of
defects or harmless extraneous material, consistent with good commercial
practice.
1.5
Foreign Material:
None allowed - shall be free from grease,
dirt, rocks, glass, tramp metals and any other harmful metals.
Top
2.1
Moisture:
9.5%
2.2
Ash:
2.0-3.5%
2.3
pH (20% slurry):
5.5-7.5%
2.4
Protein:
6.0-10.0%
2.5
Fiber:
1.0-4.0%
2.6
Contaminants:
None
Free of any contaminating chemical
compounds such as DES,
residual pesticide or insecticide sprays.
Microbiological Data:
3.1
Standard Plate Count (per
gram):
50,000 Maximum
3.2
Coliform (per gram):
100 Maximum
3.3
E. Coli (per gram):
Negative
3.4
Staphylococci Coagulase Positive
(per gram):
Negative
3.5
Yeast and Mold (per gram):
500 Maximum
3.6
Salmonella (per gram):
Negative
Top
4.1
All deliveries shall conform to all provisions
of the Federal Food, Drug and Cosmetic Act as amended, and to the regulations
for its enforcement pertaining to products intended for Human Foods, as
well as applicable State Laws and municipal ordinances and amendments
thereto.
4.2
All applicable regulations governing the
Meat, Poultry and Plant Inspection Services of the United States Department
of Agriculture shall be enforced.
4.3
Any additional governmental or other agency
requirements which are applicable to this product shall be strictly adhered
to.
5.1
NP-5 Vegetable Extract Seasoning Blend is certified for
general Kosher use. Written documentation that the ingredient has been
properly certified for general Kosher use by a recognized Kosher authority
will be submitted on an annual basis.
Top
6.1
Product is to be packaged in uniform size
and weight multi-walled paper bags with poly liner as follows:
6.2
Each bag shall
contain 50 pounds net weight.
6.3
All containers shall be free from loose paper,
staples, string and any other potentially contaminating materials.
6.4
All containers shall be conspicuously and
legibly marked to show the contents, the processor's name and address,
the net weight and the lot number or date of production.
7.0 Shipping Requirements
7.1
Carriers shall be constructed and loaded in such a manner
to insure against product loss and contamination. All carriers shall be
free from protruding objects such as nails, rodent and/or insect infestation
and odorous or other potentially contaminating materials.
7.2
All shipments are to be in accordance with GOOD COMMERCIAL
PRACTICE and shall be subject to receiver's inspection and approval.
Top
Issue Date: September 2000. Nonpareil Corporation.
8.1
This product has a 12 month shelf life if stored under
cool, dry conditions.
8.2
Product shall be stored under clean, cool and dry conditions.
All containers will be kept tightly sealed until use.
8.2
Care shall be taken to provide an insect, rodent and
moisture free storage area.
100g hamburger patties containing
2% NP-5 and patties without NP-5 (control) were prepared and cooked on
7/17/96.
Ten of each were prepared using 85% lean ground beef. Both sets were fried
on a 400° F grill for 3 minutes on each side, weighed and refrigerated.
TBAR analysis was performed after 2 days and patties were then frozen
for presentation.
00Yield
Data
Control Avg.
= 73.3g (%)
002%
NP-5 Avg. = 76.6g (%)
74.0g
77.1g
73.0g
75.3g
72.6g
75.2g
73.6g
76.2g
73.5g
79.3g
72.1g
77.3g
72.5g
80.8g
75.1g
79.3g
74.1g
79.1g
72.8g
76.5g
TBAR Date 7/19/96
Control = 5.08ppm
2% NP-5 = 1.92ppm
Top
Commercially
available fresh ground turkey and pork was purchased and prepared either
as a control without NP-5, or with 2% NP-5 incorporated.
NP-5 powder was added while hand mixing the ground turkey or pork for
approximately 30 seconds in order to obtain a homogeneous mixture.
Ten 100g patties of each formula were formed and cooked on a 400°
F grill for 3 minutes on one side, turned and cooked three minutes, and
finally turned and cooked an additional 2 minutes.
Yield tests were conducted as well as TBARS (rancidity measurement) on
refrigerated and frozen product.
00
I.
YIELDS (AVG. OF
10 PATTIES EACH FORMULA)
0000
PRODUCT
COOKED
YIELD (%)
00
Ground
Turkey Control
70.6
00
Ground
Turkey with 2% NP-5
75.0
00
Ground
Pork Control
73.8
00
Ground
Pork with 2% NP-5
84.9
00
II.
TBARS
REFRIGERATED
00
00
TBARS
DAYS
00
PRODUCT
1
3
5
8
10
00
Ground
Turkey Control
1.49
3.51
5.69
10.67
11.65
00
Ground
Turkey with 2% NP-5
0.69
1.25
2.42
2.03
2.06
00
Ground
Pork Control
1.50
6.27
5.44
10.90
12.87
00
Ground Pork with 2% NP-5
0.62
0.31
0.76
0.60
0.91
00
III.
TBARS FROZEN
00
00
TBARS WEEKS
00
PRODUCT
1
2
3
4
5
6
00
Ground Turkey Control
2.57
4.27
5.67
5.83
5.84
4.75
00
Ground Turkey with 2% NP-5
1.98
2.22
3.05
2.13
2.50
2.66
00
Ground Pork Control
2.16
3.94
5.30
7.14
6.55
5.06
0000
Ground Pork with 2% NP-5
0.45
0.67
0.69
0.55
0.65
0.73
Top
1. Thoroughly mix 2% NP-5 with 98% lean
ground beef.
2. Form into identical 100g patties.
3. Form similar 100g patties of 100% lean ground beef (control).
4. Cook on a preheated 400° F grill. Grill 4 minutes on one side,
turn and cook an additional 3 minutes. Alternatively, cook evenly, as
desired, to an internal temperature of 160° F.
5. Determine average yield of control and test product.
6. Conduct organoleptic tests on both products. Even after initial cooking,
rancidity development (warmed over flavor) may be noticeable in the control
due to the acceleration of oxidation from heating.
7. Store one or two days at refrigerated* temperatures then reheat in
a microwave. Warmed Over Flavor (WOF) is easily identified in the control
by performing organoleptic tests.
* WOF development is less rapid in frozen products but is easily identified
in two to three weeks.
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Lipid oxidation in meat is typically determined by the thiobarbituric acid reactive substances (TBARS) method. Two different TBARS methods were compared to evaluate rancidity measurement. The classical distillation procedure was compared to the more recent extraction procedure. All TBARS tests done at Nonpareil have been performed using the Tarladgis Distillation method (see note below). The following section (Part 1) summarizes the steps involved in each method. Part 1 – Methodology
Reagents
Procedures:
NOTE: Until a better method is developed, distillation
(Tarladgis et al., 1960) is the method of choice for samples that
contain starch, other plant materials and any potentially interfering
substance. The standard curve is developed as described below for
the extraction method except that the color development is done exactly
the same as the samples, 35 minutes in a boiling water bath. Extraction (Salih, 1987) Perchloric acid (3.8%) is used for the extraction of
the TBARS. Standard MA solutions were prepared as follows: Weigh 0.233g 1, 1, 3, 3 tetraethozy propane (TEP) and
dissolve in 1000 ml distilled water. This will produce 10-3 M TEP,
sol. Transfer 10 ml of the above solution and dilute it to 500 ml
in distilled water. This stock sol. Contains 10-7 moles TEP/5ml.
1.0 ml NOTE: Tetramethoxy propane (TMP) can be used
instead of TEP.
Recovery %: Various amounts of the 10-3 M TEP solution were added
to 5g of comminuted meat and homogenized for 15 sec with15 ml at 3.86%
perchloric acid using the polytron. The olytron was rinsed with 10
ml at 3.86% perchloric acid. Filter through Schliecher and Schull
#589 Black Ribbon filter paper or Whatman number 2 V filter paper
into 50 ml Erlenmeyer flask. 5 ml of the filtrate will be mixed with
5 ml of 0.02 M TBA in dist. water in capped test tubes. Samples are
incubated at room temp. in the dark 15-17 hrs. Determine optical density
at 532 nm against a blank containing 5 ml of water and 5 ml of 0.02
M TBA solution. MA recovered/MA added to sample x 100 Procedure:
Calculation of the TBARS |