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A direct titrimetric method for the rapid estimation of sulphur dioxide in fresh pork sausage
Author(s) -
PEARSON D.,
WONG T. S. A.
Publication year - 1971
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1971.tb01606.x
Subject(s) - oxidizing agent , titration , chemistry , hydrogen peroxide , iodine , sulfur dioxide , sulfur , inorganic chemistry , biochemistry , organic chemistry
Summary A method for the rapid estimation of sulphur dioxide in fresh pork sausage has been developed. A good correlation was obtained between Shipton's modification of Monier‐Williams’reference method and the recommended procedure based on Potter's titration method for dehydrated cabbages. The method is applied to a sausage macerate which is twice titrated with iodine. Hydrogen peroxide is used as a specific oxidizing agent for the sulphur dioxide.