{"title":"[样品储存条件及处理对肉制品中游离亚硝酸盐的影响]。","authors":"P Rougié, P Noel, R Goutefongea","doi":"","DOIUrl":null,"url":null,"abstract":"<p><p>The aim of the work presented here is to study the effect of different factors on the amount of \"free\" nitrite in meat products. Two kinds of factors are involved: --factors modifying the amount of \"free\" nitrite in the product; --factors modifying the amount of nitrite determined as \"free\". The former are mainly depending on the storage conditions of the products, for instance: low pH, light exposure, high temperature, increase the nitrite losses. The latter are depending on the analysis methodology. A strong physical treatment of the samples, a high temperature during extraction, a long time of extraction, the repetition of the extraction, increase the amount of nitrite determined as \"free\" by releasing a part of the bound fraction. So, it is very important, for the significance of results in \"free\" nitrite determination, to know very precisely storage and treatment conditions of the samples.</p>","PeriodicalId":75504,"journal":{"name":"Annales de la nutrition et de l'alimentation","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"1980-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"[Effect of sample storage conditions and treatment on \\\"free nitrite\\\" in meat products].\",\"authors\":\"P Rougié, P Noel, R Goutefongea\",\"doi\":\"\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>The aim of the work presented here is to study the effect of different factors on the amount of \\\"free\\\" nitrite in meat products. Two kinds of factors are involved: --factors modifying the amount of \\\"free\\\" nitrite in the product; --factors modifying the amount of nitrite determined as \\\"free\\\". The former are mainly depending on the storage conditions of the products, for instance: low pH, light exposure, high temperature, increase the nitrite losses. The latter are depending on the analysis methodology. A strong physical treatment of the samples, a high temperature during extraction, a long time of extraction, the repetition of the extraction, increase the amount of nitrite determined as \\\"free\\\" by releasing a part of the bound fraction. So, it is very important, for the significance of results in \\\"free\\\" nitrite determination, to know very precisely storage and treatment conditions of the samples.</p>\",\"PeriodicalId\":75504,\"journal\":{\"name\":\"Annales de la nutrition et de l'alimentation\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1980-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Annales de la nutrition et de l'alimentation\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Annales de la nutrition et de l'alimentation","FirstCategoryId":"1085","ListUrlMain":"","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
[Effect of sample storage conditions and treatment on "free nitrite" in meat products].
The aim of the work presented here is to study the effect of different factors on the amount of "free" nitrite in meat products. Two kinds of factors are involved: --factors modifying the amount of "free" nitrite in the product; --factors modifying the amount of nitrite determined as "free". The former are mainly depending on the storage conditions of the products, for instance: low pH, light exposure, high temperature, increase the nitrite losses. The latter are depending on the analysis methodology. A strong physical treatment of the samples, a high temperature during extraction, a long time of extraction, the repetition of the extraction, increase the amount of nitrite determined as "free" by releasing a part of the bound fraction. So, it is very important, for the significance of results in "free" nitrite determination, to know very precisely storage and treatment conditions of the samples.