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The assay of protein-bound nitrite in meat products

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Author: Olsman, W.J. · Leeuwen, C.M. van
Institution: Centraal Instituut voor Voedingsonderzoek TNO
Source:Zeitschrift für Lebensmittel-Untersuchung und -Forschung, 4, 164, 239-242
Identifier: 228228
doi: doi:10.1007/BF01147297
Keywords: pH · technique · Analysis of Variance · Comparative Study · Hydrogen-Ion Concentration · Meat · Meat Products · Methods · Nitrites · Proteins


An improved procedure for the determination of protein-bound nitrite (PBN) in meat products, based on Mirna's method, is described. The results obtained with this modification are significantly higher, and have a lower variation coefficient, than those provided by the old procedure. This is demonstrated by comparison of the analytical results. Chemicals/CAS: nitrite, 14797-65-0; protein, 67254-75-5; Nitrites; Proteins