Revista Europea de Biología Experimental Acceso abierto

Abstracto

Evaluation of nitrite in meat products (sausages and salami) are distributed in Birjand in 2012

Maryam Khodadady, Taher Shahryari*, Hadigheh Dorri, Gholam Reza Sharifzadah, Atieh Ziyazade

Food store for long periods by the additives such as nitrites without will change color, taste, smell and nutritional value. Carcinogenic risk is one of the most important issues of nitrite that its reason is reaction of Nitric Acid with second amines that causes to nitrosamine .The consumption of meat products is increasing day by day and the studies have been limited to a few cities .So, this research is necessary on this subject to the people's desire for using meat products. To check the amount of nitrite in meat products is distributed in stores in Birjand, 240 samples were analyzed from both sausage and salami products (1, 7 and 14 days after reaching to consumers). 923 Standard was used for measuring nitrite and to compare the results from 2303 Institute of Standards and Industrial Research of Iran. The collected data were entered in SPSS-16 software and inter-group in a= 0.05 were analyzed by ANOVA statistical tests and descriptive statistics. ANOVA results showed that residual nitrite concentrations in sausage, salami samples at 3 time (1, 7, 14 days) after consumption was statistically significant (P <0.001). Residual nitrite concentrations was order to 38.40± 23.24,35.40 ±16.5, 3.55± 22.8 on 1, 7 and 14 days after reaching consumers in 120 sausages types and 25.25±18.38,27.28±13.2,18.01±9.01in 120 salami types (sodium nitrite mg/kg). Residual nitrite was higher than Permissible range in %10 sausage samples and % 1.66 salami samples. The results of this study and previous studies indicate that there is residual nitrite higher than Permissible range in meat products, so, the population of our country increase and many food factories establish especially meat products, all health aspects and additives standards must be observed.