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

 

作者: A. Armentia‐Alvarez,   A. Fernandez‐Casero,   C. Garcia‐Moreno,   M. J. Pena‐Egido,  

 

期刊: Food Additives & Contaminants  （Taylor Available online 1993）
卷期: Volume 10, issue 2  

页码: 157-165

 

ISSN:0265-203X

 

年代: 1993

 

DOI:10.1080/02652039309374139

 

出版商: Taylor & Francis Group

 

关键词: sulphites;fresh and cooked burgers;HPLC;Monier‐Williams method

 

数据来源: Taylor

 

摘要:

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 SO2above 450μg/g. The frying process was found to leadtoa mean reduction of 36.8 ± 11.1 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.

 

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