Determination of Nitrites in Commercial Sausages by Anthocyanins Degradation. Experimental Design and Optimization
DOI:
https://doi.org/10.29356/jmcs.v58i2.175Keywords:
Nitrite, anthocyanins, Roselle, spectrophotometric method, sausageAbstract
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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Published
2017-10-12
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