A New kinetic determination method for the trace nitrite and its application on the meat products
Başlık çevirisi mevcut değil.
- Tez No: 24007
- Danışmanlar: PROF. DR. BERRİN YENİGÜL
- Tez Türü: Yüksek Lisans
- Konular: Kimya Mühendisliği, Chemical Engineering
- Anahtar Kelimeler: Eser nitrit, Et ürünleri, Sosis, Trace nitrite, Meat products, Sausage
- Yıl: 1992
- Dil: İngilizce
- Üniversite: Ege Üniversitesi
- Enstitü: Fen Bilimleri Enstitüsü
- Ana Bilim Dalı: Belirtilmemiş.
- Bilim Dalı: Belirtilmemiş.
- Sayfa Sayısı: Belirtilmemiş.
Özet
-47- potassiura bromate and methylene blue in strongly phosphoric acid media is reported. Spectrophotometry methods are most widely used for the determination of nitrite. The main approach to spectrophotometric nitrite determinations has been the diazotisation of an aromatic amine and subsequent coupling to form an azso dye the absorbance is measured. Classical diazotisation - coupling reagent is consisted of sulp - hanilic acid and N- naphthil etilöh diamine. This composition is called Griess reagent. In our work among these methods the kinetic method have been found attractive and applicated to meat products.-47/2- izleyen bir kenetleme azo boyasının diazotizasyonu ve abaorbansın ölçümüdür. Klasik diazotizasyon -kenetleme ajrıracı aülfanilic asit ve N-naftiletilendiaminden oluşur, bu oluşum, Griess reaktifi dijre isimlendirilir. Bizim ça lışmamızda bu metodlar arasında kinetik me t od ilgi çekici bulundu ve et ürünlerine uygulandı.
Özet (Çeviri)
-46- SUMMARY Nitrite and/or nitrate salts (potassium as well as sodium) addition has been a common preservation method for meat products for many years. Nitrite in cured meat products is very important in the development bf cured meat flavor, color, aroma and delayed production of Clostridium botulinum toxin. The use of nitrite in meat preservation has been re clewed in detail. Importance of N-nitrosamine formation have been recognized, in cured meats. Nitrosamines are for med in certain foods, when nitrite forms nitroso groups (-N = 0 ). In this paper we classified these methods as follows : 1) Classical titrimetric methods 2) Kinetic methods 3) Spectrophotometric methods 4) Electroanalytical methods. Classical titrimetric procedures are based on the permanganate method where nitrit is oxidized to nitrat* and the iodometric method. A kinetic method for the determination of trace nit rite based on its catalytic effect on the reaction between-47- potassiura bromate and methylene blue in strongly phosphoric acid media is reported. Spectrophotometry methods are most widely used for the determination of nitrite. The main approach to spectrophotometric nitrite determinations has been the diazotisation of an aromatic amine and subsequent coupling to form an azso dye the absorbance is measured. Classical diazotisation - coupling reagent is consisted of sulp - hanilic acid and N- naphthil etilöh diamine. This composition is called Griess reagent. In our work among these methods the kinetic method have been found attractive and applicated to meat products.
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