Determination of nitrites in commercial sausages by anthocyanins degradation. Experimental design and optimization.

With the purpose of obtaining the main factors in the nitritequantification by bleaching Roselle anthocyanins, an experimentaldesign (23) was carried out. The control factors were ultrasound, timeand temperature at two levels (?, +). Results for sausages analysiswere obtained by the colorimetric method of AOAC 973.31, and theproposed spectrophotometric method. Statistical analysis show thatresults do not differ significantly. A better linear calibration range isobtained using this new method. The main advantage is the reagentsthat are used are cheaper