An assay to estimate tannins added to postmortem Turkey meat.
A method for quantification of tannins in wine was adapted to determine tannins added to turkey meat. Standard curves containing varying amounts of GSE [0, 0.5, 1.0, 1.5, 2.0, 2.5, and 5.0%, (w/w)] as a source of tannins were developed. The R(2) value of the mean standard curve was 0.9992. The overall percent recovery of GSE in meat was determined to be 54.78%. Results showed that estimation of GSE in four out of five of the spiked samples was less than or equal to 10%. It is unclear as to why spiked samples at 0.048 mg of GSE were always underestimated (25.0%). Overall, the method seems applicable for estimation of tannins in poultry meat and is probably applicable to estimation of tannins in other meat products.
Lau
Doris W
DW
Department of Food Science, University of California, Davis, California 95616, USA.
King
Annie J
AJ
Waterhouse
Andrew L
AL
D000818:Animals; D002712:Chlorides; D003124:Colorimetry; D005290:Ferric Compounds; D005503:Food Additives / Q000032:analysis*; D008460:Meat / Q000032:analysis*; D010936:Plant Extracts / Q000008:administration & dosage; D012639:Seeds / Q000737:chemistry; D013053:Spectrophotometry; D013634:Tannins / Q000032:analysis*; D014422:Turkeys; D027843:Vitis / Q000737:chemistry
D002712:Chlorides; D005290:Ferric Compounds; D005503:Food Additives; D010936:Plant Extracts; D013634:Tannins; C024555:ferric chloride