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

$37.00 plus tax (Refund Policy)

Buy Article:

Abstract:

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 than the variability inherent in the analytical method. The use of sulfites can be said to be abusive since the residuals in the edible parts of raw shrimp are higher than 100 mg total SO2 per kg. Much higher concentrations are found in the inedible parts. The process of boiling causes a mean reduction of 53.5 ± 8.5% in the case of free sulfite and 33.0 ± 4.3% for total sulfite in the edible parts. Boiling the shrimp does not cause important modifications in the distribution of sulfites between the edible and inedible parts, although it does affect the ratio between free and bound forms in the edible parts. The presence of elevated amounts of sulfite in the boiling water is reported. The retention of the additive is variable and independent of the content and the amount of loss from the shrimp.

Document Type: Research Article

Affiliations: Departamento de Quimica Analitica, Nutricion y Bromatologia, Facultad de Farmacia, Universidad de Salamanca, 37007 Salamanca, Spain

Publication date: January 1, 1994

More about this publication?
  • IAFP members must first sign in on the right to access full text articles of JFP

    First published in 1937, the Journal of Food Protection®, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

    Print and online subscriptions are available to Members and Institutional subscribers. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Information can be obtained by calling +1 800.369.6337; +1 515.276.3344; fax: +1 515.276.8655, E-mail: info@foodprotection.org or Web site: www.foodprotection.org
  • Information for Authors
  • Submit a Paper
  • Subscribe to this Title
  • Membership Information
  • Information for Advertisers
  • ingentaconnect is not responsible for the content or availability of external websites
Related content

Tools

Favourites

Share Content

Access Key

Free Content
Free content
New Content
New content
Open Access Content
Open access content
Subscribed Content
Subscribed content
Free Trial Content
Free trial content
Cookie Policy
X
Cookie Policy
ingentaconnect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more