The chemical stability of metabisulphite in bone meal and gelatin.
The chemical stability of metabisulphite, an anti-microbial preservative, was investigated in rehydrated bone meal and in gelatin. Metabisulphite-treated bone meal rehydrated to a total moisture level of 10%, and metabisulphite-treated gelatin was sampled over 4 weeks to determine the levels of residual metabisulphite, as measured by the available sulphur dioxide. Results revealed that the levels of metabisulphite in the bone meal declined quite rapidly and significantly after 10 days of metabisulphite incorporation into the bone meal, but no major decrease in the levels of metabisulphite incorporated into the gelatin was observed throughout the 4 weeks of investigation. Reasons for the differences in the stability of metabisulphite in the two products have been suggested.
D001842:Bone and Bones; D055598:Chemical Phenomena; D002621:Chemistry; D005520:Food Preservatives; D005780:Gelatin; D013447:Sulfites; D013997:Time Factors
D005520:Food Preservatives; D013447:Sulfites; C030981:metabisulfite; D005780:Gelatin