Detection of Carrageenan in Meat Products Using Lectin Histochemistry

Detection of Carrageenan in Meat Products Using Lectin Histochemistry

Carrageenan is a polysaccharide that is widely used in the food industry. Due to its water holding capacity, there is a higher risk of adulteration for economic reasons related to it. A verifiable method for detecting carrageenan is still missing in the food inspection sector. The detection of carra...

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Bibliographic Details
Main Authors: Marie Bartlová, Bohuslava Tremlová, Slavomír Marcinčák, Matej Pospiech
Format: Article
Language:English
Published: MDPI AG 2021-04-01
Series:Foods
Subjects:
agglutinins
food additives
galactose
hydrocolloids
light microscopy
polysaccharides
Online Access:https://www.mdpi.com/2304-8158/10/4/764

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