Metrolab Blog

Nitrogen/ Protein Determination in Sausage according to the Dumas method

Mortadella is a large Italian sausage or cold cut (salume) made of finely hashed or ground, heat-cured pork, which incorporates at least 15% small cubes of porkfat (principally the hard fat from the neck of the pig). Mortadella is a typical product of the area of Bologna; this territory, which in ancient times was first settled by the Etruscans (Felsina), then by the Gauls (Bononia) and finally by the Romans, has always thrived thanks to the presence of pigs (Sus scrofa domesticus) and wild boar (Sus scrofa majori or similar). Mortadella was born in this area, whose noun is difficult to trace; plausible hypotheses are two, according to which the term would come respectively from murtatum (mortar, tool used in the meat mince) or myrtatum (myrtle, originally used in aromatization). Quality control of Mortadella encloses the check of chemical parameters, among these, the protein content. The mortadella proteins are of high biological value.
The determination of protein in mortadella product with Velp NDA 702 Dumas Analyzer using helium as the carrier gas provides extremely reliable and reproducible results as demonstrated by the RSD, since the goal is to obtain < 2.0% relative standard deviation, as requested by official methods. The data obtained demonstrates also the stability of the system.

You can download the application note here.