Abstract
Moisture analysis by gas chromatography was performed on tuna flesh, beef, and chicken meat. Weighed quantities of meat were homogenized in anhydrous methanol, ethanol, or isopropanol with an ultrasonic disintegrator. A complete extraction was accomplished by these solvents. The extracts were analyzed by gas chromatography using a Porapack Q column and thermal conductivity detector. The water content was quantitated by calculating the peak areas of water/solvent (A1/A2), and comparing it with a standard plot of A1/A2 for known weight of water. The moisture values obtained by this technique were in good agreement with those of the official AOAC air oven drying procedure. The time required for such analysis was about 5minutes compared to 16-18 hours in AOAC method.
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Schedule a callMore From: Canadian Institute of Food Science and Technology Journal/Journal de L'Institut Canadien de Science et Technologie Alimentaire
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