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.
CITATION STYLE
Messia, M. C., & Marconi, E. (2012). Innovative and rapid procedure for 4-hydroxyproline determination in meat-based foods. Methods in Molecular Biology, 828, 281–289. https://doi.org/10.1007/978-1-61779-445-2_22
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