Investigations on the dye content in meat products
2007
Peneva, V. | Brachkova, S. | Marinova, M. | Todorova, E.
Investigations are carried out with 9 meat products samples from perishable sausages (frankfurters), semiperishable boiled-cured sausages (nadenitsi) and non-perishable raw-cured sausages, produced in five Bulgarian enterprises. It was ascertained that all investigated Bulgarian sausages contain the colouring agent Paprimal at levels 120-400 mg/kg. It was found out, using the absorption curve obtaibed by means of the spectrophotometer that Paprimal is identical to the dye E 124 Ponceau 4R. The Paprimal content expressed as E124 Ponceau 4R is within 84-280 mg/kg. The use of E 124 Poceau 4R in Bulgaria is not entirely forbidden for some meat products, but not for the perishable sausages that were investigated.
显示更多 [+] 显示较少 [-]