Producción Científica Profesorado

Determination of nitrites in commercialsausages by anthocyanins degradation.Experimental design and optimization



Páez Hernández, María Elena

2014

Determination of nitrites in commercialsausages by anthocyanins degradation.Experimental design and optimizationGalan-Vidal C.A., Castaneda-Ovando A.,Paez-Hernandez M.E., Contreras-LopezE.(2014)Journal of theMexican ChemicalSociety58 180-18


Abstract


With the purpose of obtaining the main factors in the nitritequantification by bleaching Roselle anthocyanins, an experimentaldesign (23) was carried out. The control factors were ultrasound, timeand temperature at two levels (?, +). Results for sausages analysiswere obtained by the colorimetric method of AOAC 973.31, and theproposed spectrophotometric method. Statistical analysis show thatresults do not differ significantly. A better linear calibration range isobtained using this new method. The main advantage is the reagentsthat are used are cheaper



Producto de Investigación




Artículos relacionados

Multicommutated Anodic Stripping Voltammetry at Tubular Bismuth Film Electrode for Lead Determinatio...

cis-Palladium(II) complexes of derivatives of di-(2-pyridyl)methane: Study of the influence of the b...

Development of a novel composite sensor based on doped pyrrole selective to nitrate ions

Presence and antimicrobial resistance of Escherichia coli isolated from foodstuffs in Hidalgo State ...

Determination of tetracyclines in milk samples by magnetic solid phase extraction flow injection ana...

Characterization of Main Anthocyanins Extracted from Pericarp Blue Corn by MALDI-ToF MS

Metal content evaluation and its effect on the stability of anthocyanins

Renewable stationary phase liquid magnetochromatography: determining aspartame and its hydrolysis pr...

Synthesis, characterization, and crystal structures of n-alkyldiorganodithiophosphates RS2P(OC6H4)2

Development of a novel nitrate-selective composite sensor based on doped polypyrrole