Biomedical subjects

R C Doerr

Publications and source records attributed to R C Doerr.

21 records · Page 2Linked to original sources

PubMedDate not supplied

Comparison of chemiluminescent and AOAC methods for determining nitrite in commercial cured meat products.

A chemiluminescent detector was used to measure nitrite in a variety of commercial cured meat products, using the AOAC sample preparation procedure, 24.041. A comparison of the NaNO2 values obtained by using sulfanilamide/N-(1-naphthyl)ethylenediamine (SAN/NED) reagent, sulfanilamide/1-naphthylamine reagent, and chemiluminescent detection (CLD) revealed no significant differences between the latter 2 detection methods. The AOAC SAN/NED reagent combination gave an average of 24.6% lower NaNO2 results than CLD. Examination of the sample preparation extraction and heating steps indicated that the procedure could not be made more rapid because of the need to destroy residual reductants and release "bound-complexed-reacted" nitrite from the meat samples.

Animals↗

PubMedDate not supplied

Gas chromatographic/chemiluminescence detection (thermal energy analyzer-nitrogen mode) method for the determination of dibutylamine in hams.

A gas chromatographic (GC) procedure is described for the determination of dibutylamine (DBA) in ham at less than 1 ppm. Sample is extracted with 0.5N HCl, centrifuged, made basic, and then extracted with isopropyl alcohol. Final determination is by GC/thermal energy analysis in the nitrogen mode. Six replicate analyses of ham fortified with 0.5 ppm DBA gave a recovery of 90.2 +/- 3.4%. Over a range of 0.5 to 3.0 ppm DBA, the repeatability was 0.07 ppm, and the coefficient of variation was 6.07%. Limit of detection was 0.1 ppm. Effectiveness of the procedure was demonstrated on selected ham samples.

Animals↗

PubMedDate not supplied

Determination of extractable, apparent total N-nitroso compounds in cured-meat products.

The modification of a newly developed method for determination of apparent total N-nitroso compounds by chemical denitrosation and chemiluminescence detection of nitric oxide (thermal energy analysis) is described. The minimum level of reliable measurement was 0.1 ppm, and the repeatability of the method was 0.2 ppm, based on the response of N-nitrosoproline(NPro). Seventy-three samples of cured-meat products, including frankfurters, bacon, and ham, were examined; 50 samples contained less than 1 ppm. The largest amounts, up to 24.8 ppm, were detected in canned corned beef. This method has several advantages over other methods.

Animals↗