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Determination of Calcium in Meat Products by Automatic Titration with 1,2-Diaminocyclohexane-N,N,N’,N’-tetraacetic Acid
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-diaminocy...
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Published in: | Molecules (Basel, Switzerland) Switzerland), 2023-09, Vol.28 (18), p.6592 |
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description | 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 (115 to 412 ppm), articular cartilage (1069 to 1704 ppm), and tendons (532 to 34,539 ppm). The CDTA titration procedure is fully suitable for small meat processing plants due to its simplicity of use and low cost. |
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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 (115 to 412 ppm), articular cartilage (1069 to 1704 ppm), and tendons (532 to 34,539 ppm). The CDTA titration procedure is fully suitable for small meat processing plants due to its simplicity of use and low cost.</description><identifier>ISSN: 1420-3049</identifier><identifier>EISSN: 1420-3049</identifier><identifier>DOI: 10.3390/molecules28186592</identifier><identifier>PMID: 37764368</identifier><language>eng</language><publisher>Basel: MDPI AG</publisher><subject>Backup software ; calcium ; Calcium phosphate ; Calcium phosphates ; Cartilage ; Ethylenediaminetetraacetic acid ; Food processing plants ; Hydroxyapatite ; Ions ; Meat industry ; Meat processing ; Meat products ; Meat quality ; mechanically deboned meat ; mechanically separated meat ; skin ; tendon</subject><ispartof>Molecules (Basel, Switzerland), 2023-09, Vol.28 (18), p.6592</ispartof><rights>COPYRIGHT 2023 MDPI AG</rights><rights>2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). 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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 (115 to 412 ppm), articular cartilage (1069 to 1704 ppm), and tendons (532 to 34,539 ppm). The CDTA titration procedure is fully suitable for small meat processing plants due to its simplicity of use and low cost.</description><subject>Backup software</subject><subject>calcium</subject><subject>Calcium phosphate</subject><subject>Calcium phosphates</subject><subject>Cartilage</subject><subject>Ethylenediaminetetraacetic acid</subject><subject>Food processing plants</subject><subject>Hydroxyapatite</subject><subject>Ions</subject><subject>Meat industry</subject><subject>Meat processing</subject><subject>Meat products</subject><subject>Meat quality</subject><subject>mechanically deboned meat</subject><subject>mechanically separated meat</subject><subject>skin</subject><subject>tendon</subject><issn>1420-3049</issn><issn>1420-3049</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><sourceid>PIMPY</sourceid><sourceid>DOA</sourceid><recordid>eNplks1u1DAQxyMEoqXwANwiceHQFH8ljk9oteWjUvk4lLM1a493vUriYifAiguvwevxJDhNhShoJNsa__8_z4xcFE8pOeNckRd96NBMHSbW0rapFbtXHFPBSMWJUPf_Oh8Vj1LaE8KooPXD4ohL2QjetMfF93McMfZ-gNGHoQyuXENn_NSXfijfIYzlxxjsZMZUbg7lahpDn5WmvPJjXCxf_bgr6Smrzj1kTjAH04UdfoMBq_enOX79-HmzVCNmDxic_Svj7ePigYMu4ZPb_aT49PrV1fptdfnhzcV6dVkZ0bCxsu1GGFVvWGt5IxyxClo-d6JAMkepIhw2DZcNs8ZyKo2VNUPkrpZC2Nbxk-Ji4doAe30dfQ_xoAN4fZMIcash5qI61CCznTBgggohqAEEVYMCVzvRWMDMermwrqdNj9bgkHvq7kDv3gx-p7fhi6ak5k3d8kx4fkuI4fOEadS9Twa7Lg8sTEmzVhIqCBGz9Nk_0n2Y4pBnlVWNqsX8C7LqbFFtIXfgBxfywyaHxd6bMKDzOb-SkraUKT5j6WIwMaQU0f0pnxI9I_V_H4v_Bli4w6U</recordid><startdate>20230901</startdate><enddate>20230901</enddate><creator>Shyichuk, Alexander</creator><creator>Kowalska, Maria</creator><creator>Shyychuk, Iryna</creator><creator>Lamkiewicz, Jan</creator><creator>Ziółkowska, Dorota</creator><general>MDPI AG</general><general>MDPI</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X7</scope><scope>7XB</scope><scope>88E</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>K9.</scope><scope>M0S</scope><scope>M1P</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>7X8</scope><scope>5PM</scope><scope>DOA</scope><orcidid>https://orcid.org/0000-0001-5157-0896</orcidid><orcidid>https://orcid.org/0000-0001-8029-2215</orcidid><orcidid>https://orcid.org/0000-0002-1196-9672</orcidid><orcidid>https://orcid.org/0000-0002-8502-4233</orcidid></search><sort><creationdate>20230901</creationdate><title>Determination of Calcium in Meat Products by Automatic Titration with 1,2-Diaminocyclohexane-N,N,N’,N’-tetraacetic Acid</title><author>Shyichuk, Alexander ; Kowalska, Maria ; Shyychuk, Iryna ; Lamkiewicz, Jan ; Ziółkowska, Dorota</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c462t-d8b4c95b28d364f0d9a8321419a72f11903ab63762dcd317cd752ee3f5744d8f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Backup software</topic><topic>calcium</topic><topic>Calcium phosphate</topic><topic>Calcium phosphates</topic><topic>Cartilage</topic><topic>Ethylenediaminetetraacetic acid</topic><topic>Food processing plants</topic><topic>Hydroxyapatite</topic><topic>Ions</topic><topic>Meat industry</topic><topic>Meat processing</topic><topic>Meat products</topic><topic>Meat quality</topic><topic>mechanically deboned meat</topic><topic>mechanically separated meat</topic><topic>skin</topic><topic>tendon</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Shyichuk, Alexander</creatorcontrib><creatorcontrib>Kowalska, Maria</creatorcontrib><creatorcontrib>Shyychuk, Iryna</creatorcontrib><creatorcontrib>Lamkiewicz, Jan</creatorcontrib><creatorcontrib>Ziółkowska, Dorota</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Medical Database (Alumni Edition)</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ProQuest Central (Alumni)</collection><collection>ProQuest Central</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Medical Database</collection><collection>Publicly Available Content (ProQuest)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><collection>DOAJ Directory of Open Access Journals</collection><jtitle>Molecules (Basel, Switzerland)</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Shyichuk, Alexander</au><au>Kowalska, Maria</au><au>Shyychuk, Iryna</au><au>Lamkiewicz, Jan</au><au>Ziółkowska, Dorota</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Determination of Calcium in Meat Products by Automatic Titration with 1,2-Diaminocyclohexane-N,N,N’,N’-tetraacetic Acid</atitle><jtitle>Molecules (Basel, Switzerland)</jtitle><date>2023-09-01</date><risdate>2023</risdate><volume>28</volume><issue>18</issue><spage>6592</spage><pages>6592-</pages><issn>1420-3049</issn><eissn>1420-3049</eissn><abstract>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 (115 to 412 ppm), articular cartilage (1069 to 1704 ppm), and tendons (532 to 34,539 ppm). The CDTA titration procedure is fully suitable for small meat processing plants due to its simplicity of use and low cost.</abstract><cop>Basel</cop><pub>MDPI AG</pub><pmid>37764368</pmid><doi>10.3390/molecules28186592</doi><orcidid>https://orcid.org/0000-0001-5157-0896</orcidid><orcidid>https://orcid.org/0000-0001-8029-2215</orcidid><orcidid>https://orcid.org/0000-0002-1196-9672</orcidid><orcidid>https://orcid.org/0000-0002-8502-4233</orcidid><oa>free_for_read</oa></addata></record> |
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subjects | Backup software calcium Calcium phosphate Calcium phosphates Cartilage Ethylenediaminetetraacetic acid Food processing plants Hydroxyapatite Ions Meat industry Meat processing Meat products Meat quality mechanically deboned meat mechanically separated meat skin tendon |
title | Determination of Calcium in Meat Products by Automatic Titration with 1,2-Diaminocyclohexane-N,N,N’,N’-tetraacetic Acid |
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