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Chlorine Uptake by Chicken Frankfurters Immersed in Chlorinated Water
Author(s) -
TSAI LEESHIN,
RANDALL VIRGINIA G.,
SCHADE JOHN E.
Publication year - 1993
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.1365-2621.1993.tb06095.x
Subject(s) - chlorine , hypochlorite , chemistry , casing , immersion (mathematics) , sodium hypochlorite , hypochlorous acid , nuclear chemistry , inorganic chemistry , biochemistry , organic chemistry , mathematics , petroleum engineering , pure mathematics , engineering
ABSTRACT Chicken frankfurters, with and without the processing casing wrapped on the outside, were immersed in water containing 1.1–11.3 mM hypochlorite for 1, 4 and 24 hr. Casing retarded but did not prevent chlorine uptake which increased with increasing hypochlorite concentration of immersion solution and with increasing immersion time. For frankfurters with casing, the uptake of chlorine by a 45g frankfurter immersed for 1 hr in 2.8 or 11.3 mM hypochlorite solutions was 18 μmoles and 72 μmoles, respectively. Immersed for 24 hr, the uptake was 99 μmoles and 268 μmoles, respectively. The rate of chlorine uptake increased with concentration of chlorine in water but decreased rapidly with time.

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