Residual Levels of Sulfite in Raw and Boiled Frozen Shrimp: Variability, Distribution and Losses

Autor: García-Moreno C, Arantza Armentia-Alvarez, Ma Jesus Peña-Egido

Publikováno v: Journal of food protection. 57(1)

The contents of free and total SO2 were determined in the edible and inedible parts of different samples of four batches of raw and boiled frozen shrimp. The variability observed in the residual levels of SO2 between batches was always clearly higher

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5ccb8a2532dd85a20d57f709dd9e5a9e
https://pubmed.ncbi.nlm.nih.gov/31113023

Residual levels of free and total sulphite in fresh and cooked burgers

Autor: Peña-Egido Mj, García-Moreno C, A. Armentia-Alvarez, A. Fernandez‐Casero

Publikováno v: Food additives and contaminants. 10(2)

Forty samples of fresh and fried burgers were analysed. A habitual use and often abuse of sulphites was detected. In the case of the uncooked samples, 62.5% contained residual levels of total SO2 above 450 micrograms/g. The frying process was found t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::09c53852a84d6a356d3704cd8f66f461
https://pubmed.ncbi.nlm.nih.gov/8314393

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Residual Levels of Sulfite in Raw and Boiled Frozen Shrimp: Variability, Distribution and Losses.

Autor: Armentia-Alvarez A; Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, 37007 Salamanca, Spain., Garcia-Moreno C; Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, 37007 Salamanca, Spain., Jesus Peña-Egido M; Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, 37007 Salamanca, Spain.

Publikováno v: Journal of food protection [J Food Prot] 1994 Jan; Vol. 57 (1), pp. 66-69.