Using microwave-accelerated digestion instead of dry ashing during sodium analysis of low-moisture, part-skim mozzarella

Using microwave-accelerated digestion instead of dry ashing during sodium analysis of low-moisture, part-skim mozzarella

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Mineral analysis of cheese products is a labor- and time-intensive process.Pretreatment using dry or atmospheric wet ashing to decompose organic matter before measurement on a spectrometer can take more than 24 h to complete.Samples of low-moisture, part-skim mozzarella (LMPS) cheese were digested using microwave-accelerated digestion (MAD) and conventional dry ashing.A comparison of a&d ej-123 23 samples, in duplicate, was performed to determine equivalency.A two one-sided test (TOST) analysis showed that the confidence intervals were within acceptable differences for standard method variation (less than 70 mg/100 g per International merlin wizard costume Dairy Federation method 119:2007).

Bias was observed for the quantification of sodium in microwave-digested samples, averaging 14 mg/100 g higher.Based on the TOST criteria, we concluded that the methods are equivalent.