Nisin and Sorbic acid.doc
3
Nama BTM Aturan FDA/USA European Union (Annex) SNI Lainnya Sorbic Acid Antidusting agent in sorbic acid for food use < 0.3% < 0.2% - Cheeses and Cheese Rel Prods < 0.1% - Art Sw Fruit Jellies, Pres, and Jams < 0.2% - Orange Juice - cheese: 3 g/kg, single or mixed with acids or propanoat acid with salt Based on Handbook of BPOM: 0 – 25 mg/kg of body weight Nisin < 250 ppm - Antimicrobial in Cheese - cheese: 12,5 g/kg Based on Handbook of BPOM : 0-33000 units/kg of body weight Authors analit Type of matrix Preparasi sampel Analytical technique Remarks Mohamed G. El-Ziney Sorbic acid Yogurt and Process ed 15 g sample add 50 ml of water. The samples shake for 5 min wit 5 ml H2SO4 and 75 ml Mobile Phase: Helium Stationary Phase: Crossbond 5:95% Kuantitative: The levels were between 2,23 mg/kg and
-
Upload
choi-sirrhea-wonbisdick -
Category
Documents
-
view
227 -
download
0
Transcript of Nisin and Sorbic acid.doc
Nama BTMAturan
FDA/USAEuropean Union (Annex)SNILainnya
Sorbic AcidAntidusting agent in sorbic acid for food use < 0.3%< 0.2% - Cheeses and Cheese Rel Prods
< 0.1% - Art Sw Fruit Jellies, Pres, and Jams
< 0.2% - Orange Juice-cheese: 3 g/kg, single or mixed with acids or propanoat acid with salt
Based on Handbook of BPOM:
0 25 mg/kg of body weight
Nisin< 250 ppm -Antimicrobial in Cheese-cheese: 12,5 g/kgBased on Handbook of BPOM :0-33000 units/kg of body weight
AuthorsanalitType of matrixPreparasi sampelAnalytical techniqueRemarks
Mohamed G. El-ZineySorbic acid Yogurt and Processed cheese
15 g sample add 50 ml of water. The samples shake for 5 min wit 5 ml H2SO4 and 75 ml ether, centrifuge for 10 min at 2000 rpm.
Extraction ether repeated twice 50 ml.
Mobile Phase: Helium
Stationary Phase: Crossbond 5:95% dimetil polisiloksan
Detector : Mass Spectroscopy
Injection: 1 L
Flow rate: 1 ml/min
Kuantitative:
The levels were between 2,23 mg/kg and 921 mg/ kg
Adisorn Swetwiwathana, et al.MeatNisin1. Meat contained nisin, in the form of the commercial product Nisaplin, in an amount of 200 ppm.2. Sample was packed in polyethylene bag, labeled and stored at 4C. 3. Sensory (color, odor and texture), chemical (pH, TVN-B and TBA) and bacteriological (TCC, Enterobacteriaceae count, coliform count) analyses were conducted initially (after 2 hrs = Zero day) and every day (24 hrs) during storage.
4. experiment were conducted on separate days and the arithmetic mean was changes in food can occur because of the surface growth reported as the final result
Chemical Analysis: PH: Standard analytical methods were used to determine pH.
TVB-N: Total volatile basic nitrogen (TVB-N) was
determined in a distillatory system (UDK 130A)TBA: Thiobarbituric acid (TBA, mg malonaldehyde/kg)
Bacteriological Analysis: Bacterial counts were made
every 24 hrs using standard methodsThe means of bacterial population (CFU/ml) were converted to log10 CFU/ml. Statistical analysis was performed using SPSS statistical program of windows.Using sensory (color,
odor and consistency), chemical (pH, total volatile basic nitrogen "TVB-N" and thiobarbituric acid "TBA") and
bacteriological (total colony count "TCC", Enterobacteriaceae count and coliform count) analysis.
