Accurate concentration determination of anions nitrate, nitrite and chloride in minced meat using a voltammetric electronic tongue
作者： Inmaculada Campos , Rafael Masot , Miguel Alcaniz , Luis Gil , Juan Soto
DOI: 10.1016/J.SNB.2010.06.028
关键词:
摘要: … Bearing in mind the voltammetric response for anions chloride, nitrate and nitrite using both noble and non-noble metallic electrodes, in this section we will detail the process used to …
elsevier.com
sci-hub.se 参考文章(41)
F. K. Luecke, F. K. Lucke, R. Vokk, A. Shleikin, L. Rukshan, D. Karklina, P. Kuka, R. Verhe, P. R. Venskutonis, Manufacture of meat products without added nitrite or nitrate - quality and safety aspects. Proceedings of the 3rd Baltic Conference on Food Science and Technology. FOODBALT-2008. Jelgava, Latvia 2008. pp. 41- 45 ,(2008)
K. Bouzek, M. Paidar, A. Sadílková, H. Bergmann, Electrochemical reduction of nitrate in weakly alkaline solutions Journal of Applied Electrochemistry. ,vol. 31, pp. 1185- 1193 ,(2001) , 10.1023/A:1012755222981
V. Parra, M.L. Rodríguez-Méndez, J.A. De Saja, C. Apetrei, I.M. Apetrei, I. Nevares, M. del Alamo, Using an e-tongue based on voltammetric electrodes to discriminate among red wines aged in oak barrels or aged using alternative methods: Correlation between electrochemical signals and analytical parameters Electrochimica Acta. ,vol. 52, pp. 2588- 2594 ,(2007) , 10.1016/J.ELECTACTA.2006.09.014
Inmaculada Campos, Luis Gil, Ramón Martínez-Mañez, Juan Soto, José-Luis Vivancos, Use of a Voltammetric Electronic Tongue for Detection and Classification of Nerve Agent Mimics Electroanalysis. ,vol. 22, pp. 1643- 1649 ,(2010) , 10.1002/ELAN.200900625
Vicente Parra, Álvaro A Arrieta, José A Fernández-Escudero, Montserrat Íñiguez, José Antonio de Saja, María Luz Rodríguez-Méndez, None, Monitoring of the ageing of red wines in oak barrels by means of an hybrid electronic tongue Analytica Chimica Acta. ,vol. 563, pp. 229- 237 ,(2006) , 10.1016/J.ACA.2005.09.044
Gerald Offer, John Trinick, On the mechanism of water holding in meat: The swelling and shrinking of myofibrils Meat Science. ,vol. 8, pp. 245- 281 ,(1983) , 10.1016/0309-1740(83)90013-X
Susanne Holmin, Per Spångeus, Christina Krantz-Rülcker, Fredrik Winquist, Compression of electronic tongue data based on voltammetry — a comparative study Sensors and Actuators B: Chemical. ,vol. 76, pp. 455- 464 ,(2001) , 10.1016/S0925-4005(01)00585-8
Patrik Ivarsson, Susanne Holmin, Nils-Erik Höjer, Christina Krantz-Rülcker, Fredrik Winquist, Discrimination of tea by means of a voltammetric electronic tongue and different applied waveforms Sensors and Actuators B: Chemical. ,vol. 76, pp. 449- 454 ,(2001) , 10.1016/S0925-4005(01)00583-4
Christian Vestergaard, Jørgen Risum, Jens Adler-Nissen, Quantification of salt concentrations in cured pork by computed tomography. Meat Science. ,vol. 68, pp. 107- 113 ,(2004) , 10.1016/J.MEATSCI.2004.02.011
Y Sanz, R Vila, F Toldrá, J Flores, Effect of nitrate and nitrite curing salts on microbial changes and sensory quality of non-fermented sausages International Journal of Food Microbiology. ,vol. 42, pp. 213- 217 ,(1997) , 10.1016/S0168-1605(98)00072-5