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SOP: Determination of Salt Content in Canned Vegetable Brines

GIFSQ — Global Institute for Food Safety & Quality

Principle

The chloride in the brine is titrated with standard silver nitrate solution using potassium chromate as indicator; for sauerkraut the acidity is neutralised before the estimation.

Apparatus required

  • Titration assembly

Reagents

a. Standard silver nitrate (AgNO₃) solution.

b. Potassium chromate indicator.

c. 0.1 N sodium hydroxide — for neutralising sauerkraut acidity.

d. Phenolphthalein indicator.

Procedure

Draw 10 ml of the liquid from the drained weight determination

↓

For sauerkraut, first neutralise the acidity with 0.1 N NaOH to a phenolphthalein end point

↓

Titrate the chloride with standard AgNO₃ solution using potassium chromate as indicator

Calculation

Express the result as salt (NaCl) content of the brine.

Note: the detailed titrimetric method is described in the book’s Chapter 30 (the AOAC indirect (Volhard) method or the rapid method based on it); a potentiometric titration method has also been adopted.

Precautions

  • Use the liquid from the drained weight determination as the test portion.
  • Neutralise the acidity of sauerkraut before estimating the salt content.

References

Ranganna, S., Handbook of Analysis and Quality Control for Fruit and Vegetable Products, 2nd edition.

Association of Official Analytical Chemists, Official Methods of Analysis — the AOAC procedure for determination of salt in canned vegetable products (indirect (Volhard) method or the rapid method based on it) — cited in the book.