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HPLC quantitation of alginate or pectin added to lean ground pork
- Rourke, T.J., Clarke, A.D., Bailey, M.E., Hedrick, H.B.
- Journal of food science 1993 v.58 no.5 pp. 973-977
- pork, alginates, pectins, uronic acids, high performance liquid chromatography
- 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%.