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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.

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Accession: 001189233

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PMID: 6469897


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