Ammonia determination (Chicken Hittite ve Products)

Determination of Ammonia (Chicken Meat and Products)
Determination of Ammonia (Chicken Meat and Products)

Meat has an important place in human nutrition. In the food sector, this basic nutrient has an important place. Failure to comply with the hygiene and sanitation rules when procuring meat, obtaining meat from unhealthy animals, storing it in inappropriate conditions, or incorporating a number of drugs and chemicals into the meat are practices that will adversely affect human health. Therefore, people are rightly concerned when consuming meat and meat products. Quality, healthy and reliable meats can only be understood by the controls and analyzes performed in accordance with the standards. Unfortunately, at the point where the controls are inadequate, malicious people are able to introduce meats of unknown quality and low quality.

In general, the meat is divided into red and white meat. Sheep, cattle, goat meat, red meat, chicken and turkey, such as poultry and fish meat is white. They are proteins called myoglobin that give me the red color. The amount of myoglobin in white meat is low.

From the moment the meat is slaughtered, various biochemical events take place. First, after the enzymes, microorganisms are activated and the process of loosening, softening and deterioration of meat begins. It is caused by microorganism activities. In case of decomposition, meat becomes unusable.

During the decomposition process, the proteins are first converted into amino acids, then the amino acids are broken down into nitrogenous and hydrogenated compounds. The breakdown of amino acids yields compounds such as ammonia and hydrogen sulfide. That's why meat smells bad. During the smell, the color of the meat starts to change from brown to green.

Simple tests such as midwifery test, nessler test and lead acetate test are used to determine the smell of meat. The determination of ammonia with Nessler solution is based on the determination of ammonia in meat due to rancidity with nessler reagent.

In the laboratories, the determination of ammonia in chicken meat and products is carried out within the scope of chemical tests. In these studies, the standards prepared by local and foreign organizations are complied with.