期刊
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
卷 25, 期 10, 页码 1167-1178出版社
TAYLOR & FRANCIS LTD
DOI: 10.1080/02652030802036214
关键词
meat products; additives; preservatives; nitrates; nitrites; sulfites; sorbates; benzoates; p-hydroxybenzoate esters; flow injection analysis
资金
- Plan Nacional de Investigacion Cientifica [AGL2007-61038]
- Desarrollo e Innovacion Tecnologica (I+D+I)
- Consolider Ingenio 2010 CARNISENUSA [CSD2007-00016]
- Ministerio de Ciencia
Various preservatives are added to meat products to extend shelf-life and enhance food safety; thus, their determination is essential for legislative purposes and consumer health. Analytical methodologies based on flow injection analysis (FIA) offer attractive advantages compared with other procedures, such as versatility, precision, low cost, speed and ease of automation. This review considers the status of published FIA methodologies for the determination of preservatives in meat products. The techniques are described regarding their application to different preservatives (nitrates and nitrites, sulfites, sorbates, benzoates and p-hydroxybenzoate esters), with emphasis on extraction, separation, detection and quantification procedures in meat matrices.
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