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Comparison of methods for the determination of free and bound sulphur dioxide in stored British fresh sausage
Author(s) -
Banks Jeffrey G.,
Board Ron G.
Publication year - 1982
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740330212
Subject(s) - chemistry , distillation , positive correlation , chromatography , sulfur dioxide , food science , inorganic chemistry , medicine
A modified spectrophotometric assay for free sulphur dioxide (SO 2 ) in sausage recovered significantly more SO 2 than an electrometric ion‐selective probe method. The former was less variable than the latter. For total SO 2 estimation, the spectrophotometric method gave results which were not significantly different from the Monier‐Williams distillation technique and correlation was excellent. An ion‐selective probe method showed poor correlation with, and gave significantly different results from, the Monier‐Williams technique. By use of the spectrophotometric assay, the rate of loss of free and total SO 2 from sausage was found to be related directly to temperature; high storage temperatures favoured rapid loss of SO 2 . Significantly more free SO 2 was lost from the surface than the centre of sausage and the sampling site had no significant effect on the rate or extent of total SO 2 loss.