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OF THE NITRITE
CONTENT IN
CURED MEAT
By Group II
INTRODUCTIO
N
I. Introduction
Curing is the
addition to meats of
some combination of
salt, sugar, nitrite
and/or nitrate for the
purposes of
preservation, flavor
and color.
Nitric oxide (NO) combines with the
meat pigment, myoglobin, to form
nitrosomyglobin, dark red color.
Collect at least 2
cuts of cooked Immediately
hotdog, chorizo, transfer to
and chicken bilog tightly sealed
from different plastic
eateries/ cafeterias
in Miagao. containers.
Methodology
Sample preparation: Nitrite
extraction
Weigh about 1 g of each cured meat sample.
Place inside test tubes (30 mL),then add 1 mL water.
Methodology
Preparation of reagents:
sulfanilamide solution
Dissolve 80 g of reagent
grade sulfanilamide in a
mixture of 200 ml
phosphoric acid and 700 ml
water.
Store in refrigerator.
Methodology
Nitrite analysis: preparation of
nitrite standard reference curve
Prepare 1 ml of
100 micromolar
Nitrite solution
by diluting 1 Dispense 50
microliter of 0.1 microliter of Perform 6 serial 2
M standard matrix per well fold dilution of
nitrite solution from B to H Standard Nitrite
to 1 ml matrix
used for the
experimental
samples water
Methodology
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Methodology
Absorbance
plate:
Methodology
Determination of nitrite content in
sample
Measure 50 microliters of sample analyte
into the wells, creating triplicates.
Methodology
Continuation...
Methodology
REFERENCES
The Ingredient Store.(n.d).Roles of Nitrites and/or Nitrates in Meat
Color.Retrieved from:
http://www.theingredientstore.com/foodpreservation/nitratesnitrates.htm.
Date retrieved: May 15, 2017.
Rashid, C.(2014).Spectrophotometric Determination of Nitrite in Curing
Meat Samples Using Diazo-Coupling Reaction).Retrieved from:
http://www.iasj.net/iasj?func=fulltext&aId=39668. Date retrieved: May
15, 2017.
Molecular Probes.(2003).Griess Reagent Kit for Nitrite
Determination.Retrieved from:
https://tools.thermofisher.com/content/sfs/manuals/mp07921.pdf. Date
retrieved: May 15, 2017.
Tsikas, D.(2007).Journal of Chromatography.Retrieved from:
http://www.sciencedirect.com/science/article/pii/S1570023206006398.
FIN