DETERMINATION OF NITRATE AND NITRITE RESIDUE IN MEAT PRODUCT PRODUCED IN SOME CITY OF MAZANDARAN IN 2009

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BABAEE ZEYNOLABEDIN; BAGHERI GHOLAM ALI; SALEHIFAR EBRAHIM; JAVADIAN BEHZAD; KARIMZADEH LALEH

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Journal: JOURNAL OF MAZANDARAN UNIVERSITY OF MEDICAL SCIENCES Year:2012 | Volume:21 | Issue:SUPPLEMENT 1 Page(s): 228-233

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Title

DETERMINATION OF NITRATE AND NITRITE RESIDUE IN MEAT PRODUCT PRODUCED IN SOME CITY OF MAZANDARAN IN 2009

Author(s)

Keywords

SAUSAGEQ2

HAMBURGERQ2

NITRATEQ2

NITRITEQ2

Abstract

Background and purpose: NITRATE and NITRITE salts to prevent the growth of Clostridium specie can be added to meat products. According to carcinogenetic properties of this ions, aim of this study was to measurement of NITRATE and NITRITE content in meat product in Mazandaran.Materials and methods: A cross sectional study on 42 sample of red Meat Products (SAUSAGEs with 40% and 60% meat, HAMBURGER with 30% meat)- most widely consumed products- that produced in Mazandaran factories, evaluated for residual NITRATE and NITRITE content by colorimetric Griess Ilosvay method in Mazandaran food control lab in 1388. Student t-test were used for mean of NITRATE and NITRITE content (P<0.05)Results: The mean of NITRATE in SAUSAGE 40%, SAUSAGE 60% and HAMBURGER was respectively: 81.14, 115.1 and 89.9 mg/kg. Also mean content of NITRITE was 39.62, 9.29 and 20.50 respectively.Conclusion: All sample’s NITRITE content, was lower than threshold tolerance. Since enzymatic and microbiological agents reduce NITRATE to NITRITE and regards to NITRITE carcinogenesis, more attention to NITRATE level in meat products is essential.

Cites

ECONOMIC COMPARISON OF TWO STANDARD METHODS (COLORIMETRIC & HPLC) TO MEASURE OF NITRATE IN MEAT PRODUCTS

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APA: Copy

BABAEE, ZEYNOLABEDIN, BAGHERI, GHOLAM ALI, SALEHIFAR, EBRAHIM, JAVADIAN, BEHZAD, & KARIMZADEH, LALEH. (2012). DETERMINATION OF NITRATE AND NITRITE RESIDUE IN MEAT PRODUCT PRODUCED IN SOME CITY OF MAZANDARAN IN 2009. JOURNAL OF MAZANDARAN UNIVERSITY OF MEDICAL SCIENCES, 21(SUPPLEMENT 1), 228-233. SID. https://sid.ir/paper/44756/en

Vancouver: Copy

BABAEE ZEYNOLABEDIN, BAGHERI GHOLAM ALI, SALEHIFAR EBRAHIM, JAVADIAN BEHZAD, KARIMZADEH LALEH. DETERMINATION OF NITRATE AND NITRITE RESIDUE IN MEAT PRODUCT PRODUCED IN SOME CITY OF MAZANDARAN IN 2009. JOURNAL OF MAZANDARAN UNIVERSITY OF MEDICAL SCIENCES[Internet]. 2012;21(SUPPLEMENT 1):228-233. Available from: https://sid.ir/paper/44756/en

IEEE: Copy

ZEYNOLABEDIN BABAEE, GHOLAM ALI BAGHERI, EBRAHIM SALEHIFAR, BEHZAD JAVADIAN, and LALEH KARIMZADEH, “DETERMINATION OF NITRATE AND NITRITE RESIDUE IN MEAT PRODUCT PRODUCED IN SOME CITY OF MAZANDARAN IN 2009,” JOURNAL OF MAZANDARAN UNIVERSITY OF MEDICAL SCIENCES, vol. 21, no. SUPPLEMENT 1, pp. 228–233, 2012, [Online]. Available: https://sid.ir/paper/44756/en

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