Advancements in tryptophan detection in turkey meat: a comprehensive overview

Abstract

Tryptophan, a necessary amino acid, has a crucial impact on the nutritional value and sensory characteristics of turkey flesh. Precise identification of tryphtophan levels is essential for guaranteeing the health advantages and customer contentment linked to the intake of turkey meat. This review offers a thorough examination of several techniques used to identify tryptophan in turkey flesh, such as High-Performance Liquid Chromatography (HPLC), fluorescence spectroscopy, and enzymatic tests. The concepts, benefits, and limits of each approach are thoroughly described, along with detailed explanations of sample preparation processes and equipment calibration procedures. The study investigates the several factors that affect the amount of tryptophan in turkey, including the breed of the turkey, its food, and the procedures used in processing. The aim is to highlight the wide range of variability in tryptophan levels. The text addresses the issues related to detecting tryptophan, such as variations in samples, interference from other substances, and the need for equipment maintenance. Relevant research case studies are provided to demonstrate practical applications and comparative evaluations of detection technologies. The study finishes by examining upcoming trends and technical improvements in the detection of tryptophan and provides suggestions for enhancing accuracy and efficiency in the sector. The purpose of this thorough assessment is to provide significant insights to academics and industry experts who are committed to improving the quality and nutritional content of turkey meat.