Determination of Nitrites in Commercial Sausages by Anthocyanins Degradation. Experimental Design and Optimization
With the purpose of obtaining the main factors in the nitrite quantification by bleaching Roselle anthocyanins, an experimental design (2 3 ) was carried out. The control factors were ultrasound, time and temperature at two levels (−, +). Results for sausages analysis were obtained by the colorimetr...
| Autores: | , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2014 |
| País: | México |
| Institución: | Universidad Autónoma del Estado de Hidalgo |
| Repositorio: | Redalyc-UAEH |
| OAI Identifier: | oai:redalyc.org:47531764014 |
| Acceso en línea: | https://www.redalyc.org/articulo.oa?id=47531764014 |
| Access Level: | acceso abierto |
| Palabra clave: | Química Nitrite sausage Roselle Key words anthocyanins |
| Sumario: | With the purpose of obtaining the main factors in the nitrite quantification by bleaching Roselle anthocyanins, an experimental design (2 3 ) was carried out. The control factors were ultrasound, time and temperature at two levels (−, +). Results for sausages analysis were obtained by the colorimetric method of AOAC 973.31, and the proposed spectrophotometric method. Statistical analysis show that results do not differ significantly. A better linear calibration range is obtained using this new method. The main advantage is the reagents that are used are cheaper. |
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