Simultaneous determination of nitrite and nitrate residues in meat products marketed in Shiraz by high performance liquid chromatography

Subject Areas : Food Science and Technology

حجت اله Golkari ¹ (Instructor of Food Science and Technology Department, Darab branch, Islamic Azad university, Darab, Iran.)
M.H Eskandari ² (Assistant Professor of Food Science and Technology Department, College of Agriculture, Shiraz University, Shiraz, Iran)
سارا Pakfetrat ³ (Master in Food Science, Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Iran)
،حنان Lashkari ⁴ (Instructor of Food Science and Technology Department, Zarrin Dasht branch, Islamic Azad university, Zarrin Dasht, Iran.)

Received: 2012-08-25 Accepted : 2012-12-31 Published : 2012-08-22

Keywords:

Abstract :

   Nitrite and nitrate are the key ingredients and play a multifunctional role in meat curing technology. Despite all of their desirable effects, the addition of nitrite to meat is the major cause of carcinogenic N-nitrosamines formation. In this study, the amount of residual nitrite and nitrate in meat products containing 61% to 80% meat were assessed. The samples were obtained at the fourth day of their production from Shiraz retails and analyzed using high performance liquid chromatography (HPLC). According to the results, the mean concentrations of residual nitrite and nitrate were estimated at 36.96 ± 7.38 and 85.81 ± 5.5 mg/kg in small-diameter (1.5-2 cm) sausages. Meanwhile, in large-diameter (5.5-8 cm) sausages the residues were estimated at 20.97 ± 3.28 and 124.85±5.3 mg/kg, respectively. In all analyzed samples, the residual nitrite level was found below the permitted level of 120 mg/kg which indicated the application of allowed concentrations of nitrite in such products. The mean values of residual nitrite and nitrate concentrations were statistically different (p<0.05) between small and large-diameter sausages. Although nitrate was not used in these products, detection of relatively high levels of nitrate could be originated from the ingredients of sausages such as meat, water, spices as well as vegetable or might be entered via the conversion of nitrite to nitrate during the primary stages of processing. Finally, it was concluded that HPLC is a rapid, sensitive and selective method and provides accurate results.

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• Kamkar, A., Rokny, N., Cheraghali, A., Hosieny, H., Bokaie, S., Rezaie Mojaz, M., Nowrouzian, I. and Abdollahzadeh, A. (2004b). Determination of nitrite residues in meat products marketed in Iran by spectrophotometric method. Journal of Faculty of veterinary Medicine University of Tehran, 59 (2): 179-182 [In Farsi].


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• Nasehinia, H.R., Mehdiania, S.M., Ghorbani, R. and Noorisepehr, M. (2008). Nitrite residues in sausages marketed in semnon province. Payesh, 7(3): 197-202 [In Farsi].


• Oztekin, N., Nutku, M.S. and Erim, F.B. (2002). Simultaneous determination of nitrite and nitrate in meat products and vegetables by capillary electrophoresis. Food Chemistry, 76: 103-106.


• Pegg, R.B and Shahidi, F. (2000). Nitrite curing of meat: the N-nitrosamine problem and nitrite alternatives. Trumbull, CT: Food & Nutrition Press. Inc.


• Perez-Rodriguez, M.L., Bosch-Bosch, N. and Garcia-Mata, M. (1996). Monitoring nitrite and nitrate residues in frankfurters during processing and storage. Meat Science: 44, 65-73.


• Reinik, M., Tamme, T., Rosto, M., Juhkam, K., Jurtsenko, S., Ten no, T. and Kis, A. (2005). Nitrites, Nitrates and N-nitrosamines in Estonian cured meat products: Intake by Estonian children and adolescents. Food additives and contaminants, 22(11): 1098-1105.


• Rincon, F., Martinez, B. and Delgado, M. (2003). Detection of factors influencing nitrate determination in meat. Meat Science: 65, 1421-1727.


• Sen, N.P. and baddoo, P.A. (1997). Trends in the level of residual nitrite in canadian cured meat products over the past 25 years. Journal of Agricultural Food and Chemistry. 45: 4714-4718.


• Sindelar, J.J., Terns, M.J., Myen, E. and Boles, J.A. (2010). Development of a method to manufacture uncured, no-nitrate/nitrite-added whole muscle jerky. Meat Science, 86(2): 298-303.


• Usart, G., Miller, P., Barrett, G., Farrington, D., Lawrance, P. and Harrison, N. (1999). Dietary exposure to nitrate in the UK. Food additives and contaminants, 6(12): 521-532.


• Yaghoubifar, M.A., Shakernejad, A. and Akaberi, A. (2009).Comparison of the Quality and Safety of Sausage and Salami with Standards in Sabzevar Iran. Journal of Sabzevar University of Medical Sciences, 16(2): 114-120 [In Farsi].

• Babaei, Z., Bagheri, G., Salehifar, E., Javadian, B. and Karimzadeh, L. (2012). Determination of residual nitrate and nitrite in meat products that were produced in some cities of Mazandaran province from autumn 2008 until winter 2009. Journal of Mazandaran University of Medical Science, 21(1): 228-233 [In Farsi].


• Cassenes, R.G. (1996). Residual nittite in commercial cured meats in the USA: 1995. In book of abstracts. 1996 IFT annual Meeting. New Orleans, LA, pp.61.


• Ferriera, I.M.P.L.V.O and Silva, S. (2008). Quantification of residual nitrite and nitrate in ham by reverse-phase high performance liquid chromatography/diode array detector. Talanta, 74: 1598-1602.


• Forest, J.C., Aberle, E.D., Hedrick, H.B., Judge, M.D. and Merkel, R.A. (1975). Principle of Meat Science. San Francisco: Freeman.  


• Honikel, K.O. (2008). The use and control of nitrite and nitrite for the processing of meat products. Meat Science, 78: 68-76.   


• Huang, Y.G., Ji, J.D. and Hou, Q.N. (1996). A study on carcinogenesis of endogenous nitrite and nitrosamine, and prevention of cancer. Mutation Research, 358: 7–14.


• Institue of standards and Industrial Research of Iran. (2010). sausages–specifications and test methods. Third Edition, ISIRI, No. 2303.


• Kamkar, A., Hoseiny, H., Alavy, S. and Bahonar A. (2004a). The study of nitrite residue in meat products consumed in Tehran in 2003. Pajouhesh and Sozandegi, 63: 60-65 [In Farsi].


• Kamkar, A., Rokny, N., Cheraghali, A., Hosieny, H., Bokaie, S., Rezaie Mojaz, M., Nowrouzian, I. and Abdollahzadeh, A. (2004b). Determination of nitrite residues in meat products marketed in Iran by spectrophotometric method. Journal of Faculty of veterinary Medicine University of Tehran, 59 (2): 179-182 [In Farsi].


• Mohler, K. (1971). Bilanz der bildung des pokel farbstoffs in Muskelfleisch. II. Mitleilung. Hitzekatalay sierte Bildung des stickoxidkomplexes. Lebensm Unters Forsch, 147: 123-127.


• Nasehinia, H.R., Mehdiania, S.M., Ghorbani, R. and Noorisepehr, M. (2008). Nitrite residues in sausages marketed in semnon province. Payesh, 7(3): 197-202 [In Farsi].


• Oztekin, N., Nutku, M.S. and Erim, F.B. (2002). Simultaneous determination of nitrite and nitrate in meat products and vegetables by capillary electrophoresis. Food Chemistry, 76: 103-106.


• Pegg, R.B and Shahidi, F. (2000). Nitrite curing of meat: the N-nitrosamine problem and nitrite alternatives. Trumbull, CT: Food & Nutrition Press. Inc.


• Perez-Rodriguez, M.L., Bosch-Bosch, N. and Garcia-Mata, M. (1996). Monitoring nitrite and nitrate residues in frankfurters during processing and storage. Meat Science: 44, 65-73.


• Reinik, M., Tamme, T., Rosto, M., Juhkam, K., Jurtsenko, S., Ten no, T. and Kis, A. (2005). Nitrites, Nitrates and N-nitrosamines in Estonian cured meat products: Intake by Estonian children and adolescents. Food additives and contaminants, 22(11): 1098-1105.


• Rincon, F., Martinez, B. and Delgado, M. (2003). Detection of factors influencing nitrate determination in meat. Meat Science: 65, 1421-1727.


• Sen, N.P. and baddoo, P.A. (1997). Trends in the level of residual nitrite in canadian cured meat products over the past 25 years. Journal of Agricultural Food and Chemistry. 45: 4714-4718.


• Sindelar, J.J., Terns, M.J., Myen, E. and Boles, J.A. (2010). Development of a method to manufacture uncured, no-nitrate/nitrite-added whole muscle jerky. Meat Science, 86(2): 298-303.


• Usart, G., Miller, P., Barrett, G., Farrington, D., Lawrance, P. and Harrison, N. (1999). Dietary exposure to nitrate in the UK. Food additives and contaminants, 6(12): 521-532.


• Yaghoubifar, M.A., Shakernejad, A. and Akaberi, A. (2009).Comparison of the Quality and Safety of Sausage and Salami with Standards in Sabzevar Iran. Journal of Sabzevar University of Medical Sciences, 16(2): 114-120 [In Farsi].