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.
Department of Food Science, University of California, Davis, California 95616, USA.
Doris W
DW
Lau
Annie J
AJ
King
Andrew L
AL
Waterhouse
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