DETERMINATION OF CHLORIDE AND NITRATE IN BUTTER, MARGARINE, CHEESE AND MEAT-PRODUCTS USING ION-SELECTIVE ELECTRODES

AYRANCI E., BALCI O.

NAHRUNG-FOOD, cilt.37, sa.4, ss.395-398, 1993 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 37 Sayı: 4
  • Basım Tarihi: 1993
  • Doi Numarası: 10.1002/food.19930370413
  • Dergi Adı: NAHRUNG-FOOD
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.395-398
  • Akdeniz Üniversitesi Adresli: Hayır

Özet

Chloride analysis was quite easy and salt contents of all butter and margarine samples were found to be less than 2 g NaCl/kg while those of cheese and meat products were above 10 g/kg. Nitrate analysis was not as easy as chloride analysis due to interferences of chloride and organic ions. These interferences were tried to be eliminated using either Al2(SO4)3 and Ag2SO4 solutions or aluminium and silver resins. Results showed that the elimination of interferences is most effective with the use of resins in amounts of 3 g under the present experimental conditions. Nitrate contents of meat products analysed were found to be less than 20 ppm.