STUDY ON THE DECREASING CURVE OF NITRITE RESIDUE IN SAUSAGES CONTEINS 40 ,60 AND 90 PERCENT MEAT DURING STORAGE TIME

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MIRZAEI HAMID; HOSSEINI HEDAYAT; ROKNI N.D.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2007 | Volume:4 | Issue:3 Page(s): 41-47

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Information Journal Paper

Title

STUDY ON THE DECREASING CURVE OF NITRITE RESIDUE IN SAUSAGES CONTEINS 40 ,60 AND 90 PERCENT MEAT DURING STORAGE TIME

Author(s)

MIRZAEI HAMID | HOSSEINI HEDAYAT | ROKNI N.D. | Issue Writer Certificate

Keywords

NITRITEQ3

MEAT PRODUCTSQ2

MEAT PERCENTAGEQ4

Abstract

The use of sodium and potassium NITRITE as preservative and color stabilizer in MEAT PRODUCTS like sausages is common. High concentrations of these Salts in MEAT PRODUCTS increases the likelihood of cancer, malignancy and teratogenesis amongst consumers, whilst low concentrations increases the risk of c.botolinum growth during storage and the production of lethal toxin of botulism. Therefore, the use of these salts shuld be cotroled during the production and storage of MEAT PRODUCTS. The purpose of this study, was to plot the decreasing curve of NITRITE in sausages containing 40, 60 and 90 percent meat during storage and then to compare them in order to evaluate the effect of meat concentration on NITRITE decrease. In this study, 10 kg of each type of sausages containing 40, 60 and 90 percent meat were produced from the same meat source and 120 PPM of NITRITE was added to all of them. Three samples were taken from each sausage type daily and, consecutively, on the first week, every other day during the second week and in 2 day interval during the third and fourth weeks and the NITRITE levels were measured using the spectrophotometric technique and the mean of three samples recorded as the NITRITE residue level on that day. The results indicated that NITRITE residues decreases during storage and the pearson correlation coefficient between storage time and NITRITE residues in three sausage types containing 40,60 and 90 percent meat, respectively, was r=-0.91, r=-0.89 and r=-0.86 which is significant (p<0.01). The results also indicated that NITRITE residues in sausage containing 40 percent meat was significantly higher than sausages containing 60 and 90 percent meat on different time intervals and also these residues were significantly higher in sausage containing 60 percent meat than sausage containing 90 percent meat (P<0.05).

Cites

میکرواستخراج نیتروز آمین ها در نمونه های سوسیس و کالباس موجود در بازار تهران و تعیین مقدار آن ها با استفاده از کروماتوگرافی گازی- اسپکترومتری جرمی

References

بررسی وضعیت باقیمانده نیتریت در کالباس و سوسیس عرضه شده در بازار تبریز با روش اسپکتروفتومتریک

Cite

APA: Copy

MIRZAEI, HAMID, HOSSEINI, HEDAYAT, & ROKNI, N.D.. (2007). STUDY ON THE DECREASING CURVE OF NITRITE RESIDUE IN SAUSAGES CONTEINS 40 ,60 AND 90 PERCENT MEAT DURING STORAGE TIME. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 4(3), 41-47. SID. https://sid.ir/paper/72496/en

Vancouver: Copy

MIRZAEI HAMID, HOSSEINI HEDAYAT, ROKNI N.D.. STUDY ON THE DECREASING CURVE OF NITRITE RESIDUE IN SAUSAGES CONTEINS 40 ,60 AND 90 PERCENT MEAT DURING STORAGE TIME. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2007;4(3):41-47. Available from: https://sid.ir/paper/72496/en

IEEE: Copy

HAMID MIRZAEI, HEDAYAT HOSSEINI, and N.D. ROKNI, “STUDY ON THE DECREASING CURVE OF NITRITE RESIDUE IN SAUSAGES CONTEINS 40 ,60 AND 90 PERCENT MEAT DURING STORAGE TIME,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 4, no. 3, pp. 41–47, 2007, [Online]. Available: https://sid.ir/paper/72496/en

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