Comparative Study of the Methods for Determination of Total Sugar in Meat Products
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Abstract:
Total sugar content is an important quality indicator for meat products. The common UV spectrophotometry method and the microplate method were compared in this study. Results showed that total sμgar contents determined by microplate method were in accordance with those by UV spectrophotometry method. The microplate method needed fewer reagents, faster and had better repeatability than the UV spectrophotometry method.
