No abstract

FOX, NICHOLAS ful due to insignificant concentration changes which occurred during the storage period.The observation that surface fatty acids in concert with surface carotene are destroyed concurrently but more rapidly than the bound materials confirms the earlier suggestion that autoxidation in flakes is a bimodal reaction (Walter et al., 1972). A plausible explanation has been suggested (Purcell, 1973). Briefly stated, during processing, most of the lipids are trapped in a dense carbohydrate matrix which in some manner retards the progress of the autoxidative reaction. The remaining lipids being spread over the flake surface are not protected and so are readily available for oxidative attack. Reaction products from autoxidation of surface lipids are very probably responsible for off-flavor development and the result-

No abstract

Results of studies on the effects of 5 alternative procedures of sample preparation are presented. The standard deviations for the methods were 0.00505, 0.00142, 0.00307, 0.00265, and 0.00243, with the AOAC method giving the highest values for nitrite. The effects of some variables on the determination of the nitrite content of meat by the official method were also studied. These variables include the addition of mercuric chloride, duration of heating, rate of color reaction, and reagent preparation. The nitrite concentration as measured by the AOAC method varied with the initial dilution of meat sample. A number of compounds were added to the Griess reagent and nitrite solution to see whether they would affect the reaction. Reductants were found to interfere consistently. Suggestions for simplifying and improving the official method are made. These include omitting mercuric chloride, recrystallizing 1-naphthylamine before using, and allowing only 25 min for the completion of the color reaction, using a higher concentration of Griess reagent.