EurekaMag.com logo
+ Site Statistics
References:
53,869,633
Abstracts:
29,686,251
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on LinkedInFollow on LinkedIn

+ Translate

Effect of residual ascorbate on determination of nitrite in commercial cured meat products



Effect of residual ascorbate on determination of nitrite in commercial cured meat products



Journal - Association of Official Analytical Chemists 67(4): 692-697



Residual ascorbate in cured meat slurries results in different amounts of pigment being produced from different Griess reagent combinations. The phenomenon was used to study residual ascorbate in commercial cured meat products which had a variety of textures, acidities, moisture and meat content, fat, homogeneity, initial nitrite and processing conditions. Diluting and heating the samples according to the AOAC [Association of Official Analytical Chemists] procedure did not completely eliminate the ascorbate interference, but making the sample alkaline did. Determining nitrite separately in supernate and precipitate from the 1st dilution showed the effect of heating to be the elimination of interferences and solubilization or extraction of nitrite from the precipitate.

(PDF emailed within 1 workday: $29.90)

Accession: 001189233

Download citation: RISBibTeXText

PMID: 6469897



Related references

Effect of poultry meat on residual nitrite in cured meat products. Poultry Science 78(SUPPL 1): 82, 1999

Influence of turkey meat on residual nitrite in cured meat products. Journal of Food Protection 64(2): 235-239, 2001

The residual levels of nitrite in cured meat products. 1972

Fate of added nitrite in cured meat. I. Fate of nitrite in meat-curing model systems composed of myoglobin, nitrite and ascorbate. Agricultural and Biological Chemistry 39(2): 371-377, 1975

Trends in the levels of residual nitrite in Canadian cured meat products over the past 25 years. Journal of Agricultural & Food Chemistry 45(12): 4714-4718, 1997

Comparison of chemiluminescent and AOAC methods for determining nitrite in commercial cured meat products. Journal - Association of Official Analytical Chemists 67(3): 525-528, 1984

Effect of muscle type on residual nitrite in cured meat. Journal of food science: 41 (1) 100-101, 1976

Comparison of chemi luminescent and association of official analytical chemists methods for determining nitrite in commercial cured meat products. Journal of the Association of Official Analytical Chemists 67(3): 525-528, 1984

Determination of free and protein-bound N-nitrosoproline in nitrite-cured meat products. Food and Chemical Toxicology 22(8): 609-613, 1984

A method for the simultaneous determination of cured colour and of nitrite and nitrate in meat products. Fleischwirtschaft 52 (10) 1337-1338, 1972

Effect of nitrite on cured meat products during storage. 1974

Full automated robotic method for the determination of chloride, nitrite and nitrate in cured meat products. Talanta 46(5): 969-976, 2008

Full automated robotic method for the determination of chloride, nitrite and nitrate in cured meat products. Talanta. 46(5): 969-976,., 1998

Modeling the Impact of Ingoing Sodium Nitrite, Sodium Ascorbate, and Residual Nitrite Concentrations on Growth Parameters of Listeria monocytogenes in Cooked, Cured Pork Sausage. Journal of Food Protection 79(2): 184-193, 2016

Effect of turkey meat, phosphate, sodium lactate, carrageenan, and konjac on residual nitrite in cured meats. Journal of food science 67(1): 29-31, 2002