Liquid chromatographic determination of free and total sulphites in fresh sausages

Paíno-Campa, Gonzalo; Peña-egido, Mjesús; García-Moreno, Concepción

doi:10.1002/jsfa.2740560110

Cited by 13 publications

(18 citation statements)

References 12 publications

(16 reference statements)

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“…In particular some of the samples contained 8-16 times the maximum level. Very similar results were obtained previously in a survey carried out on fresh sausages (Paino Campa et al, 1991). This shows that the amounts of sulphite added are sometimes excessively high.…”

Section: Contents In Fresh and Fried Burgerssupporting

confidence: 90%

“…The method involved the extraction of free and total sulphite with a suitable solvent followed by HPLC determination with electrochemical detection as described previously (Paino Campa et al 1991). For comparative purposes the optimized Moriier-Williams method was used (FDA 1986).…”

Section: Methods Of Analysismentioning

confidence: 99%

“…The method used for the determination of SO2 in the present work was the same as that applied to fresh sausages (Paino Campa et al 1991). Since the method normally used as reference for total SO2 is that of Monier-Williams, we thought it of interest to make a comparison between both.…”

mentioning

confidence: 99%

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Residual levels of free and total sulphite in fresh and cooked burgers

Armentia

Fernandez‐Casero

García-Moreno

et al. 1993

Food Additives and Contaminants

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Forty samples of fresh and fried burgers were analysed. A habitual use and often abuse of sulphites was detected. In the case of the uncooked samples, 62.5% contained residual levels of total SO2 above 450 micrograms/g. The frying process was found to lead to a mean reduction of 36.8 +/- 11.1% in the case of free sulphite and of 40.9 +/- 12.6% for total sulphite. This reduction was independent of the concentration of sulphite present and did not seem to be related to the type of meat used. Most burgers cooked in restaurants were found to contain sulphites, sometimes at elevated levels. The HPLC analytical method for the determination of sulphite contents in burgers, previously applied to fresh sausages, was compared with the optimized Monier-Williams method. The results obtained with both methods in the determination of total SO2 were found to have the same precision although there were significant differences in the contents of additive (p < 0.05).

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Section: Contents In Fresh and Fried Burgerssupporting

confidence: 90%

Section: Methods Of Analysismentioning

confidence: 99%

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Residual levels of free and total sulphite in fresh and cooked burgers

Armentia

Fernandez‐Casero

García-Moreno

et al. 1993

Food Additives and Contaminants

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“…However, these two techniques suffer some analytical uncertainties/weaknesses. Alternatively, Armentia-Alvarez et al (1993) applied another chromatographic method, proposed by Pa ıno-Campa et al (1991), for analysis of fresh and cooked burgers. Regarding the enzymatic method, it is well known that ascorbic acid represents an important interference with this enzymatic reaction (Beutler, 1984), and considering that this compound is widely used in fresh meat preparations (Iammarino & Di Taranto, 2013a), this is an important limitation of this method.…”

Section: Sulphiting Agentsmentioning

confidence: 99%

“…This method was characterised by high specificity, good sensitivity (LOQ = 8.2 mg kg À1 of SO 2 ), precision (relative standard deviation under repeatable conditions <6.0) and mean recovery (88.6%). Alternatively, Armentia-Alvarez et al (1993) applied another chromatographic method, proposed by Pa ıno- Campa et al (1991), for analysis of fresh and cooked burgers. This method was based on sulphite extraction by a solution composed of sulphuric acid and glycerol, a chromatographic separation accomplished using an anion exclusion column and final detection through an electrochemical detector equipped with a glassy carbon electrode and a Ag/AgCl reference electrode.…”

Section: Sulphiting Agentsmentioning

confidence: 99%

How meaty? Detection and quantification of adulterants, foreign proteins and food additives in meat products

Iammarino

Marino

Albenzio

2016

Int J of Food Sci Tech

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Summary The worldwide consumption of meat is increasing, especially in developing countries. Many studies have correlated a diet characterised by high intake of processed red meats with a risk of colorectal cancer, stroke, coronary heart diseases and diabetes. Moreover, the quality and safety of meat products may be compromised by several admitted and not admitted procedures (i.e. addition of food additives and/or foreign proteins). For these reasons, the topic ‘meat products’ quality and safety’ has gained much in importance during last few years. In this review, the recent advances in the field of analytical methods for the evaluation of meat adulteration due to the addition of foreign proteins and food additives are reported, compared and critically evaluated. Moreover, the most representative monitoring practices, developed worldwide, related to meats adulteration are described and discussed.

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