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Rapid Potentiometric Method for Determining Sodium Chloride in Cured Meat
Author(s) -
KRZEMINSKI LEO F.,
RARTAL ANTHONY,
LANDMANN WENDELL A.
Publication year - 1965
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1965.tb00262.x
Subject(s) - chemistry , potentiometric titration , salt (chemistry) , electroanalytical method , chloride , solvent , sodium , chromatography , biochemistry , organic chemistry , ion
SUMMARY A rapid potentiometric method was developed to measure the salt content of meat and meat products. Samples are prepared for analysis by homogenizing them in a solvent mixture of methyl Cellosolve, water, and nitric acid, and the chloride content is determined by direct measurement of the emf of the solution by means of a potentiometer. The emf is related to salt concentration by reference to a standard curve. Complete recovery of added salt is possible even in the present of high concentrations of fat. The chloride content of meat samples prepared as above may also be determined with similar accuracy and precision by means of an automatic chloride titrator. Either method would be suitable as a routine quality‐control procedure.