I would like to know what is the method to determine carbohydrates in meat. It especially important to know how to prepare the sample and is there any kind of pretreatment to be done? The only instrument we have in the lab is a spectrophotometer, so we could only apply spectrophotometric method or some other simpler one.
Hi,
You can use
%Carbohydrate=100- %proteins+%moisture +%fat+%ash
The uncertainty in the determination of protein, moisture, fat and ash content is far too large to obtain a reliable figure on the carbohydrate content.
I am aware that it is not reliable to calculate carbs by difference that is why I want to know what is the best way to determine them experimentally.
The glycolitic potential (GP) is often used in meat science due to the fast metabolic decay of the glycogene.
- The most common procedure for the determination of glycogen content is the one by Dalrymple and Hamm (1973).
Dalrymple, R. H., & Hamm, R. (1973). A method for the extraction of glycogen and metabolites from a single muscle. Journal of Food Technology, 8, 439–444
- For GP the often used method is described by Monin et al. (1987) who expressed it as [GP = 2 × (glucose + glycogen + glucose- 6-phosphate) + lactate]
Monin, G., A. Mejenes-Quijano, and A. Talmant. 1987. Influence of breed and muscle metabolic type on glycolytic potential and meat pH in pigs. Meat Sci. 20:149–158 ..
I hope this could help,
Goran
by different of all component 100- (%moisture+ %proteins+%fat+%ash )
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