Abstract
ABSTRACTA method was developed to isolate and quantify uranic 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 uranic acid concentrations to predict percentage of alginate or pectin, R2 values were 0.99 for total uranic 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%.
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