A Direct Method for the Assay of Heme Pigment in Processed Meat

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  • 加工肉中のヘム色素の直接分析法
  • カコウ ニクチュウ ノ ヘム シキソ ノ チョクセツ ブンセキホウ

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Abstract

A direct method was introduced for the assay of heme pigment in processed meat. The spectrum of light reflected on the surface of the meat was analyzed in this method. It was found that the heme pigment content as hematin (Ch) can be calculated from the following equation.<br>Ch=22.9•R525, (CS)-32.2 ppm<br>where R525, (CS) is the reciprocal value of reflectance at 525nm of a cured meat having a certain coloration score (CS). The CS value was also calculated by measuring R640, (CS) as follows;<br>CS=-299.3R640, (CS)-1.391/R525, (CS)-1.671+150.2 %<br>The value of R640 was usefull to recognize the difference in meat color. From the relationship between R525 and R640 a nomogram was drawn to give a practical and prompt estimation of Ch content and CS value. The method developed here may be a great help for quickly monitoring a color change of meat products.

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