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Iron Determination in Meat Using Ferrozine Assay

  • Charles Carpenter
  • Robert Ward
Chapter
Part of the Food Science Texts Series book series (FSTS)

Abstract

Chromogens are chemicals that react with compounds of interest and form colored products that can be quantified using spectroscopy. Several chromogens that selectively react with minerals are available. In this lab, ferrozine is used to measure ferrous iron in an ashed food sample. The relationship between the absorbance of the chromogen-mineral complex is described by Beer’s Law; in this procedure, a standard curve is generated with a stock iron solution to quantify the mineral in beef samples.

Keywords

Ascorbic Acid Ferrous Iron Volumetric Flask Colored Product Meat Sample 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

REsourcE Materials

  1. Ward RE, Carpenter CE (2010) Traditional methods for mineral analysis. Ch. 12. In: Nielsen SS (ed) Food analysis, 4th edn. Springer, New YorkGoogle Scholar

Copyright information

© Springer Science+Business Media, LLC 2010

Authors and Affiliations

  • Charles Carpenter
    • 1
  • Robert Ward
    • 1
  1. 1.Department of Nutrition and Food SciencesUtah State UniversityLoganUSA

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