Monosodium glutamate in chicken and beef stock cubes using high-performance liquid chromatography

Demirhan B. , DEMİRHAN B. , Sonmez C., TORUL H. , TAMER U. , Yentur G.

Food Additives and Contaminants: Part B Surveillance, cilt.8, sa.1, ss.63-66, 2015 (SCI Expanded İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 8 Konu: 1
  • Basım Tarihi: 2015
  • Doi Numarası: 10.1080/19393210.2014.991355
  • Dergi Adı: Food Additives and Contaminants: Part B Surveillance
  • Sayfa Sayıları: ss.63-66


© 2014, © 2014 Taylor & Francis.In this survey monosodium glutamate (MSG) levels in chicken and beef stock cube samples were determined. A total number of 122 stock cube samples (from brands A, B, C, D) were collected from local markets in Ankara, Turkey. High-performance liquid chromatography with diode array detection (HPLC-DAD) was used for quantitative MSG determination. Mean MSG levels (±SE) in samples of A, B, C and D brands were 14.6 ± 0.2 g kg−1, 11.9 ± 0.3 g kg−1, 9.7 ± 0.1 g kg−1 and 7.2 ± 0.1 g kg−1, respectively. Differences between mean levels of brands were significant. Also, mean levels of chicken stock cube samples were lower than in beef stock cubes. Maximum limits for MSG in stock cubes are not specified in the Turkish Food Codex (TFC). Generally the limit for MSG in foods (except some foods) is established as 10 g kg−1 (individually or in combination).