Effect of Residual Ascorbate on Determination of Nitrite in Commercial Cured Meat Products
Abstract 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 procedure did not completely eliminate the ascorbate interference, but making the sample alkaline did. Determining nitrite separately in supernate and precipitate from the first 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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2018 ◽
Vol 2018
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pp. 1-6
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2016 ◽
Vol 9
(10)
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pp. 2832-2841
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Determination of Nitrite, Nitrate, and Glucose-6-Phosphate in Muscle Tissues and Cured Meat by IC/MS
2006 ◽
Vol 89
(3)
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pp. 712-719
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1975 ◽
Vol 58
(5)
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pp. 1069-1070
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1992 ◽
Vol 75
(3)
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pp. 438-442
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1987 ◽
Vol 185
(1)
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pp. 24-30
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