Resumo

GALAN-VIDAL, Carlos Andrés; CASTANEDA-OVANDO, Araceli; PAEZ-HERNANDEZ, Ma. Elena  e  CONTRERAS-LOPEZ, Elizabeth. Determination of Nitrites in Commercial Sausages by Anthocyanins Degradation: Experimental Design and Optimization. J. Mex. Chem. Soc [online]. 2014, vol.58, n.2, pp.180-184. ISSN 1870-249X.

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.

Palavras-chave : Nitrite; anthocyanins; Roselle; spectrophotometric method; sausage.

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