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 (2³) 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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| Autores principales: | , , , |
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| Formato: | Digital revista |
| Idioma: | English |
| Publicado: |
Sociedad Química de México A.C.
2014
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| Acceso en línea: | http://www.scielo.org.mx/scielo.php?script=sci_arttext&pid=S1870-249X2014000200014 |
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| Sumario: | With the purpose of obtaining the main factors in the nitrite quantification by bleaching Roselle anthocyanins, an experimental design (2³) 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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