Beschreibung:
<jats:title>ABSTRACT</jats:title><jats:p>A method was developed to isolate and quantify uranic acid(s) of alginate or pectin added at various concentrations to lean (5–7% crude fat) ground pork. The method used an Aminex HPX‐87‐H+ column, isocratic 0.009N H<jats:sub>2</jats:sub>SO<jats:sub>4</jats:sub> eluent and ultraviolet detection. For regression equations derived from mean uranic acid concentrations to predict percentage of alginate or pectin, R<jats:sup>2</jats:sup> values were 0.99 for total uranic acids (alginate) and 0.97 for galacturonic acid (pectin). Reproducibility was 84% for alginate and 94% for pectin contents. Recoveries were: alginate 85% and pectin 80%.</jats:p>