- Food Hygiene Technology /
- Services
Contact molecular biology
Ao.Univ.-Prof. Dr.med.vet. Friederike Hilbert, Dipl.ECVPH
T
+43 1 25077-3316
E-Mail
Chemical analysis of foods of animal origin
pH value
Color measurement
Refractive index
Electric conductivity
Texture analysis (TPA, shear force)
Water activity (dew point measurement)
Fatty composition (GC)
Bulk and trace element analysis (AAS)
Soyprotein
Ozone
Characteristic values of fat
TBARS
Ingredients according to §64 LFGB: Fat, protein, collagen, starch, ash, water content, calcium, phosphorus
Nitrate / Nitrite (HPLC, photometric, test strips)
Biogenic amines (HPLC)
Nitrosomyoglobin and oxymyoglobin detection (photometric)
Degree of freshness: Air chamber, egg white, yolk height, air chamber height
Quality parameters: Shape, size, weight, shell stability /breaking strength / deformation
Chemical characteristics: Cholesterol
Physical and chemical quality parameters:
Diastase activity
invertase activity
HMF content
free acidity
water-insoluble substances
glucose oxidase activity
D-glucose / D-fructose
Bacteriological analysis of foods of animal origin
- Total plate count of aerobiers and mesophilics
- Germination number of aerobic spores
- Anaerobic, sulfite reducing sporulates
- Clostridium perfringens on a selective agar medium
- Enterobacteriacea on a fixed medium of selective agar
- Enterococci
- Yeast on a fixed medium of selective agar
- Lactobacilli
- Detection of listeria in 25g (as singular approaches)
- pH-value
- Pseudomonads
- Detection of salmonella after enrichment
- Moulds
- Staphylococcus aureus (as a pure culture)
- Water activity