Fik M, Surówka K
Nahrung. 1984;28(8):883-7. doi: 10.1002/food.19840280829.
The present study is a continuation of experiments on adaptation of Pope and Stevens method for rapid determination of proteolytic enzyme activity and protein hydrolysis intensity of food products. The results of the amino nitrogen content of certain meat products are presented by using the earlier described modified method. It was found that when determining amino nitrogen in such raw materials and products as poultry, beef, pork, fresh-water fish and their hydrolyzates, the traditional and colorimetric methods are equal. Good accuracy, specificity and usefulness were qualities noted for the latter method in repeated and routine experimentation.
本研究是对波普和史蒂文斯方法进行改进以快速测定食品中蛋白水解酶活性和蛋白质水解强度实验的延续。使用先前描述的改进方法展示了某些肉制品中氨基氮含量的结果。结果发现，在测定家禽、牛肉、猪肉、淡水鱼及其水解产物等原料和产品中的氨基氮时，传统方法和比色法的效果相当。在重复和常规实验中，后一种方法具有良好的准确性、特异性和实用性。
