Thermo Fisher Scientific has introduced an application note that outlines performance capabilities for determining the protein composition in meat-derivative products.
The application note, 'Nitrogen/Protein Determination in Meat Derivative Products using the Thermo Scientific Flash 4000' details the analytical conditions and methodology necessary to achieve rapid, safe and reliable protein content determination.
New regulations stipulate all processed food and most raw foods must state the protein content on the nutrition label.
Producers must test products to determine nutritional composition, including testing nitrogen levels to monitor protein content.
The Kjeldahl method determines protein content, but the Association of Official Analytical Chemists (AOAC) has recognised the Dumas combustion technique (method 992.15) for such analyses.
The Flash 4000, based on the Dumas combustion method, requires no sample digestion or toxic chemicals, offering a safer, more economical and less environmentally damaging method for protein determination.
Because different meats contain different levels of water and fat, combustion temperatures and oxygen concentrations vary in the protein determination process.
Thermo Scientific Eager Xperience software features Oxytune to automatically calculate the oxygen amount necessary for sample combustion.
It also automatically calculates the protein content in accordance with the food type.
These functions allow 24/7 unattended operation, reducing instrument downtime and offering improved streamlined workflow.
