Producción Científica Profesorado

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



Castañeda Ovando, Araceli

2014

Determination of nitrites in commercial sausages by anthocyanins degradation. Experimental design and optimization. Galan-Vidal C.A., Castaneda-Ovando A., Paez-Hernandez M.E., Contreras-Lopez E. (2014) Journal of the Mexican Chemical Society 58 180-18


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

INCORPORACIÓN DE ÁCIDOS GRASOS OMEGA 3 EN HUEVO DE GALLINAS PONEDORAS A TRAVÉS DE LA SUPLEMENTACIÓN ...

Frequency and Behavior of Salmonella and Escherichia coli on Whole and Sliced Jalapeño and Serrano P...

EFECTO DE LA MODIFICACIÓN ÁCIDA DE ALMIDÓN DE MAÍZ AZUL (Zea mays) CON DIFERENTES SOLVENTES ACIDIFIC...

Sensory profile and Chemicals composition of Opuntia joconostle from Hidalgo, Mexico

EFECTO DEL EXTRACTO DE LA CEREZA EN LA REDUCCIÓN DE COLESTEROL.

CARACTERIZACIÓN DEL ALMIDÓN DE DOS VARIEDADES DE SORGO DEL ESTADO DE TAMAULIPAS

Chemical and Physicochemical Properties of Maize Starch After Industrial Nixtamalization

EFECTO DEL SOLVENTE ACIDIFICADO SOBRE LAS PROPIEDADES FUNCIONALES DEL ALMIDÓN PRESENTE EN EL MAÍZ AZ...

The Avrami Index and the Fractal Dimension in Vegetable Oil Crystallization

Composición química de cebadas cultivadas bajo diferentes condiciones de labranza en tres localidade...