Assessment of Monosodium glutamate in some meat products | ||||
| Benha Veterinary Medical Journal | ||||
| Volume 42, Issue 2, September 2022, Page 198-201 PDF (793.59 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/bvmj.2022.144812.1534 | ||||
 View on SCiNiTO | ||||
| Author | ||||
Angham Ayad 
| ||||
| Meat hygiene, faculty of veterinary medicine , benha university | ||||
| Abstract | ||||
| Monosodium glutamate is an excellent flavor enhancer that can be found in a variety of foods. Its determination is crucial because it is linked to the sanitary quality of food and human health. This study aimed to assess monosodium glutamate (MSG) levels in some meat products collected from local markets in Cairo, Egypt. Fifty random samples of meat products were estimated by the HPLC-ultraviolet/diode array method. In general, there was no significant variations in MSG levels between samples (P > 0.05). The highest mean ± SE of MSG concentration (mg/gm.) was found in chicken nuggets ( 3.95 ± 0.51) than in chicken burgers ( 1.85 ± 0.28 ) . At the same time, beef sausage samples were the highest (2.75 ± 1.05), followed by beef burger (1.73 ± 0.22), and finally beef kofta (1.47 ± 0.85) mg/gm. of MSG. Fortunately, current estimated MSG contents in the examined products were less than the permissible limits set by EOS. More attention and strict regulations to reduce the risk of health hazards of these additives with accumulative exposure. Authorities must work together to determine the appropriate and safe levels of MSG in humans. | ||||
| Keywords | ||||
| Meat products; HPLC; monosodium glutamate; o-phthaldialdehyde; flavor enhancers | ||||
|
Statistics Article View: 352 PDF Download: 491 |
||||
