NR AQGA
AU Lücker,E.; Bülte,M.
TI Procedures for the detection of unwanted ingredients in meat-products with regard to bovine spongiform encephalopathy (BSE) / 1. enzymatic analysis of cholesterin - a rapid procedure for the detection of central nervous-tissue
OT Verfahren zum Nachweis von im Hinblick auf die bovine spongiforme/Enzephalopathie (BSE) unerwünschten Zutaten in Fleischerzeugnissen / 1. Enzymatische Cholesterinbestimmung als Schnellverfahren zur Erfassung von Hirngewebe
QU Fleischwirtschaft 1997 Sep 1; 77(9): 836-40
PT Article
AB The analysis of the cholesterol content by means of an enzymatic-spectrophotometric procedure facilitates the detection of brain-addition as low as 2 % in cooked sausages (frankfurter type). A cholesterol content of 140 mg/100g wet matter was determined as detection limit for a given statistical security of 99.9 %. Advantages of the procedure: officially accepted, low expenditure of analytical time, cost and instrumentation, low degree of analytical difficulty, sufficient analytical precision and accuracy. Draw back of the procedure: low specificity with regard to cholesterol containing ingredients like yolk and liver and 3-beta- hydroxylated sterines of vegetable origin. The enzymatic- spectrophotometric cholesterol analysis is thus characterized as a rapid procedure. It can be recommended for the detection of suspicious samples in the scope of official food control. Information about a suitable reference procedure of high- specificity will be given in the next communication.
ZR 19
SP deutsch
PO Deutschland