DETERMINATION OF SORBIC ACID IN RAW BEEF - AN IMPROVED PROCEDURE

被引：19

作者：

CAMPOS, C

GERSCHENSON, LN

ALZAMORA, SM

CHIRIFE, J

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1991.tb05402.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Various analytical methods for sorbic acid determination based on removal of the preservative by distillation or ether extraction, followed by UV or colorimetric analysis gave relatively poor recoveries (52 - 84%) when applied to raw beef. An improved procedure was developed based on disintegration and dispersion of beef with sand prior to steam distillation and colorimetric determination. This resulted in almost 100% recovery of sorbate, attributed to more efficient extraction because of increased surface area.

引用

页码：863 / &

共 10 条

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[2]

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[3]

MONTES AL, 1966, BROMATOLOGIA, P258

[4] INHIBITION OF STAPHYLOCOCCUS-AUREUS BY POTASSIUM SORBATE IN COMBINATION WITH SODIUM-CHLORIDE, TERTIARY BUTYLHYDROQUINONE, BUTYLATED HYDROXANISOLE OR ETHYLENEDIAMINE TETRAACETIC ACID [J].