Abstract
AbstractThe stability of nine red food colours in pork luncheon meat products in the absence and presence of nitrite has been investigated. The extracted dyes were examined by visible and u.v. spectrophotometry and paper chromatography for changes due to processing and to the presence of nitrite. All the colours were destroyed to some extent but with nitrite more of the food colour survived. Subsidiary dye components and colourless fluorescent products were formed as a result of heat processing and in certain cases additional products were observed in the presence of nitrite.
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