A direct method for determination of the pure muscle protein content in dry fermented sausages and cooked ham using creatinine adsorption

The aim of this work was to verify the determination of pure muscle proteins (PMP) from the total creatinine content in dry fermented sausages (DFS) during ripening and in cooked ham (CH) using the adsorption of creatinine on a solid adsorbent, and to compare the determined PMP values with the values determined by a reference method. The study also took in the determination of the content of dry matter, fat, total and pure proteins, and collagen. There was an increase in the values of all the indices in DFS. A positive correlation ( P < 0.001) was found when comparing PMP values in DFS determined by the reference method and by the method of calculation from the total protein content and from the total creatinine content. No differences between the samples were determined in the observed indices for CH of the highest quality ( P > 0.05). A difference was found in the content of collagen and PMP in CH of standard quality as determined by the reference method between samples CH4 and CH5. A positive correlation ( P < 0.001) was found between the PMP values in CH determined by the reference method and by the method of calculation from the total creatinine content. The results for the PMP content in DFS and CH determined by the direct method using creatinine adsorption are comparable to the results determined by the reference method. The advantage of this method is the determination of creatinine, which is not part of vegetable protein.