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Reduced-Sodium Meat Products

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Functional Meat Products

Part of the book series: Methods and Protocols in Food Science ((MPFS))

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Abstract

Mohr’s argentometric method is based on precipitation titration in a neutral or alkaline medium containing potassium chromate as the indicator. Briefly, chlorides bind to silver ions from titrant silver nitrate solution, generating white silver chloride precipitates. When all existing chloride in the sample reacts with silver, it binds to chromate, yielding brick-red coloration. Although recent techniques have been emerging for sodium chloride determination in meat products, Mohr’s method is still extensively used due mainly to its ease and simple execution and cost-effectiveness, requiring little low-cost equipment. Nevertheless, there is no detailed guideline for Mohr’s method to date. Thus, this chapter aims to share a practical protocol built from classical official Mohr’s methods and performed routinely in the laboratory with tips based on day-by-day experience, allowing technique standardization and avoiding successive errors.

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Author information

Authors and Affiliations

  1. Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil

    Maria Lúcia Guerra Monteiro & Carlos Adam Conte-Junior

  2. Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil

    Maria Lúcia Guerra Monteiro & Carlos Adam Conte-Junior

  3. Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil

    Maria Lúcia Guerra Monteiro & Carlos Adam Conte-Junior

  4. Faculty of Veterinary Medicine, Department of Food Technology, Fluminense Federal University (UFF), Niterói, RJ, Brazil

    Eliane Teixeira Mársico & Carlos Adam Conte-Junior

  5. Graduate Program in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil

    Carlos Adam Conte-Junior

Authors
  1. Maria Lúcia Guerra Monteiro
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  2. Eliane Teixeira Mársico
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  3. Carlos Adam Conte-Junior
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Editor information

Editors and Affiliations

  1. Department of Food Science & Technology, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil

    Silvani Verruck

  2. Fluminense Federal University, Niterói, Brazil

    Eliane Teixeira Marsico

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Monteiro, M.L.G., Mársico, E.T., Conte-Junior, C.A. (2024). Reduced-Sodium Meat Products. In: Verruck, S., Teixeira Marsico, E. (eds) Functional Meat Products. Methods and Protocols in Food Science . Humana, New York, NY. https://doi.org/10.1007/978-1-0716-3573-5_11

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  • DOI: https://doi.org/10.1007/978-1-0716-3573-5_11

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  • Publisher Name: Humana, New York, NY

  • Print ISBN: 978-1-0716-3572-8

  • Online ISBN: 978-1-0716-3573-5

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