Quantitative analysis of iron-containing protein myoglobin in different foodstuffs by liquid chromatography coupled to high-resolution inductively coupled plasma mass spectrometry.

Quantitative determination was made of the iron-containing protein myoglobin in a range of different foods, including meat, processed meat, fish, and shellfish, by liquid chromatography coupled to a double-focusing sector field inductively coupled plasma mass spectrometry (ICP-MS). The concentration of myoglobin determined in the samples ranged from 0 to 6… CONTINUE READING