Nitrite Levels in Fresh Fermented Pork Sausage, Grilled Fermented Pork Sausage, Minced Pork Sausage, Chinese-Style Sausage and Sour Pork-Rice Sausage in Markets of Chiang Mai
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2010-03-18
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Thai Journal of Toxicology - วารสารพิษวิทยาไทย
Abstract
Nitrite is an important precursor in the formation of nitrosamines, it was commonly used as food additive for several meat products. In this research, determinations of nitrite in 5 types of meat products namely fresh fermented pork sausage, grilled fermented pork sausage, minced pork sausage, Chinese-style sausage and sour pork-rice sausage, were analyzed for nitrite levels by using spectrophotometer. Results demonstrated that the averages of nitrite in fresh fermented pork sausage, grilled fermented pork sausage, minced pork sausage, Chinese-style sausage and sour pork-rice sausage were 82 (range from 14 to 173), 184 (range from 129 to 252), 66 (range from 29 to 101), 154 (range from 65 to 238), and 29 (range from 14 to 51) mg/kg, respectively. The maximum level of sodium nitrite limited by Thai Food Regulations (Ministry of Public Health, Thailand) is 125 mg/kg of nitrite for meat products. In conclusion, nitrite levels in grilled fermented pork sausage and some samples of Chinese-style sausage and fresh fermented pork sausage were higher than maximum allowable concentration, while sour pork-rice sausage and minced pork sausage were lower and safe.
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Thai Journal of Toxicology - วารสารพิษวิทยาไทย; Vol.24 No.2 July-December 2009; 130-135