title: Innovative and rapid procedure for 4-hydroxyproline determination in meat-based foods.
abstract: This report describes a rapid and innovative microwave procedure for protein hydrolysis coupled with high performance anion exchange chromatography and pulsed amperometric detection (HPAEC-PAD) to quantify the amino acid 4-hydroxyproline in meat and meat-based products. This innovative approach was successfully applied to determine collagen content (4-hydroxyproline × 8) as the index quality of meat material used in the preparation of typical meat-based foods.
authors: DISTAAM, Università degli Studi del Molise, Campobasso, Italy.
authors: Maria Cristina
authors: MC
authors: Messia
authors: Emanuele
authors: E
authors: Marconi
mesh_terms: D002852:Chromatography, Ion Exchange; D004560:Electricity; D005504:Food Analysis / Q000379:methods*; D006868:Hydrolysis; D006909:Hydroxyproline / Q000032:analysis*; D008460:Meat / Q000032:analysis*; D008872:Microwaves; D011312:Pressure; D011506:Proteins / Q000032:analysis; D013696:Temperature
chemical_list: D011506:Proteins; D006909:Hydroxyproline