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Validation of an Analytical Method for Nitrite and Nitrate Determination in Meat Foods for Infants by Ion Chromatography with Conductivity Detection.

Donatella CovielloRaffaella PascaleRosanna CirielloAnna Maria SalviAntonio GuerrieriMichela ContursiLaura ScranoSabino Aurelio BufoTommaso R I CataldiGiuliana Bianco
Published in: Foods (Basel, Switzerland) (2020)
Nitrate and nitrite as sodium or potassium salts are usually added to meat products to develop the characteristic flavor, to inhibit the growth of microorganisms (particularly Clostridium botulinum), and effectively control rancidity by inhibiting lipid oxidation. However, both nitrate and nitrite ions need to be monitored for ensuring the quality and safety of cured meats. In this work, for the first time the content of nitrite and nitrate ions in homogenized meat samples of baby foods was determined by a validated method based on ion chromatography (IC) coupled with conductivity detection. Recoveries of nitrate and nitrite ions in meat samples were not lower than 84 ± 6%. The detection limits of nitrate and nitrite were 0.08 mg L-1 and 0.13 mg L-1, respectively. Five commercial samples of homogenized meat, namely lamb, rabbit, chicken, veal, and beef, for infant feeding were investigated; while nitrite content was below the detection limit, nitrate ranged from 10.7 to 21.0 mg kg-1. The results indicated that nitrate contents were below the European (EU) fixed value of 200 mg kg-1, and an acceptable daily intake of 3.7 mg kg-1 was estimated.
Keyphrases
  • nitric oxide
  • hydrogen peroxide
  • drinking water
  • loop mediated isothermal amplification
  • mass spectrometry
  • real time pcr
  • label free
  • quantum dots
  • signaling pathway
  • ionic liquid
  • water soluble
  • molecularly imprinted