Molecules, Vol. 28, Pages 6592: Determination of Calcium in Meat Products by Automatic Titration with 1,2-Diaminocyclohexane-N,N,N & rsquo;,N & rsquo;-tetraacetic Acid

Molecules, Vol. 28, Pages 6592: Determination of Calcium in Meat Products by Automatic Titration with 1,2-Diaminocyclohexane-N,N,N’,N’-tetraacetic Acid Molecules doi: 10.3390/molecules28186592 Authors: Alexander Shyichuk Maria Kowalska Iryna Shyychuk Jan Lamkiewicz Dorota Ziółkowska Mechanically separated meat (MSM) is a by-product of the poultry industry that requires routine quality assessment. Calcium content is an indirect indicator of bone debris in MSM but is difficult to determine by EDTA titration due to the poor solubility of calcium phosphate. Therefore, 1,2-diaminocyclohexane-N,N,N’,N’-tetraacetic acid was used instead, which has two orders of magnitude higher affinity for calcium ions. In addition, the auxiliary complexing agents triethanolamine and Arsenazo III, an indicator that is sensitive to low calcium concentrations, were used. Automatic titration endpoint detection was performed using an immersion probe at 660 nm. It has been shown that the color change in Arsenazo III can also be read with an RGB camera. The CDTA titration procedure has been tested on commercial Bologna-type sausages and the results were in line with AAS and ICP reference data. The content of calcium in sausages turned out to be very diverse and weakly correlated with the content of MSM. The tested MSM samples had a wide range of calcium content: from 62 to 2833 ppm. Calcium-rich poultry by-products include fat and skin (11...
Source: Molecules - Category: Chemistry Authors: Tags: Article Source Type: research
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