[EN] The reaction between the halogen derivatives of the acetic acid and the thyosalicilic acid is shidied by spectrophotometry. Owing to the difficulty of applying the method of Perronet and Rocques to determine the halogen derivatives of the acetic acid in canned fish, due to the presence of protein compounds, and vegetal and animals oils, the modus operandi of the mentioned analytical method has been modified, in a way to made it suitable for application in the analysis of cannimed products

[ES] La determinación de derivados halogenados del ácido acético, tales como los ácidos monobromoacético, monocloroacético y sus correspondientes ésteres en conservas de pescado, tiene importancia cuando se trata de determinar su posible presencia -prohibida por la legislación vigente- en dichos productos terminados. [...]

7 páginas, 1 cuadro, 1 figura

Peer reviewed