Updated: Aug 29
A Bajcic , R B Petronijevic , D Vranic , D Trbovic , N Betic , A Nikolic and L Milojevic
Institute of Meat Hygiene and Technology, Kacanskog 13, 11000 Belgrade, Serbia
Abstract. This paper presents a modification of the reference method for the determination of dietary fiber in food, its validation using two quality control materials and application to meat products. Dietary fiber is a very important food ingredient with multiple positive effects in human nutrition. In recent decades, efforts have been made to enrich with fiber some foods that do not naturally contain fiber to a significant extent, such as meat products. Fiber content must be declared in accordance with legal regulations, and it is necessary to have reliable methods for determining their amount in food. The results obtained show the described modified and optimized method can be applied to meat products, with significant savings in the preparation time and consumption of reagents.
2. Materials and methods
All chemicals were purchased from Sigma-Aldrich (Merck, Darmstadt, Germany). The total dietary fiber assay kit was also from Sigma. All other chemicals and solvents were analytical grade. FibreBags S were from Gerhardt (Koenigswinter, Germany). Quality control (QC) materials T2477QC porridge oats and T2479QC bread crumbs were from Fera Science FAPAS (Sand Hutton, York, UK).
The above article can be found in IOP Conference Series: Earth and Environmental Science.
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