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Ion Chromatography for Determining Residual Sulfite on Shrimp
Author(s) -
COOPER P. L.,
MARSHALL M. R.,
GREGORY J. F.,
OTWELL W. S.
Publication year - 1986
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.1365-2621.1986.tb11200.x
Subject(s) - shrimp , sulfite , chemistry , chromatography , sodium metabisulfite , detection limit , extraction (chemistry) , ion chromatography , sulfite oxidase , formaldehyde , penaeus , residual , fishery , inorganic chemistry , food science , biochemistry , biology , algorithm , computer science
An acid distillation (AD) method, followed by ion chromatography (IC) resulted in incomplete extraction (50‐65% recovery) of sulfite from shrimp samples fortified with various levels of sodium metabisulfite (Na 2 S 2 O 5 ). AD‐IC accounted for approximately 30% of the sulfite as determined by the AOAC Monier‐Williams method (M‐W), when shrimp were treated with a standard sulfite dip. An IC method involving extraction of shrimp samples with an alkaline‐formaldehyde solution (AFE‐IC) or water (WE‐IC) gave residual sulfite levels which averaged 97% of those obtained by the M‐W method. Fresh shrimp treated with 0.5% and 1.25% Na 2 S 2 O 5 dips were found by the M‐W and WE‐IC methods to have mean residuals of 31 and 83 ppm as SO 2 , respectively, which were below FDA's legal limit of 100 ppm as SO 2 .