Improved method for determination of sulfites in shrimp

Area of Science:

• Food Chemistry
• Analytical Chemistry
• Seafood Analysis

Background:

• Sulfite determination is crucial for seafood quality control.
• Existing methods for sulfite analysis in shrimp require optimization.
• Previous methods were developed for sausages and needed adaptation.

Purpose of the Study:

• To further modify and validate a sulfite determination method for shrimp.
• To assess the reproducibility and accuracy of the modified method.
• To compare the modified method with the optimized Monier-Williams method.

Main Methods:

• A previously established sulfite determination method was modified.
• Aluminum oxide and an alkaline extraction solution (pH 12) were used for total sulfite extraction.
• Reproducibility was assessed using coefficients of variation (CVs).
• Recovery rates were calculated for both edible and inedible shrimp parts.
• The modified method was compared against the optimized Monier-Williams method.

Main Results:

• Coefficients of variation (CVs) for reproducibility were below 9% for both free and total sulfites in edible and inedible shrimp parts.
• Mean recovery rates were 87.8% for the edible part and 84.4% for the inedible part.
• No significant differences were found between the modified method and the Monier-Williams method for total SO2 determination in shrimp edible parts (P = 0.05).

Conclusions:

• The modified method provides reliable and reproducible results for sulfite determination in shrimp.
• The method is accurate, with good recovery rates for both edible and inedible shrimp tissues.
• This validated method offers a viable alternative for analyzing sulfites in shrimp.