مطالعه ميزان باقيمانده نيتريت در فرآورده هاي گوشتي عرضه شده در تهران در سال 1381

The study of nitrite residue in meat products consumed in Tehran in 2003

Sodium and potassium salts of nitrite have been traditionally used in meat product as preservative ,antioxidant and color fixative. Regarding the possible human hazards due to the high Levels of these chemicals, such as toxicity and also carcinogenic effect developed due to the formation of nitroso compounds originated from nitrite sources,an investigation was employed on the level of these two preservatives in meat products, sold and consumed in Tehran.In order to assessment for setting up the standards and measuring nitrite residues, 118 samples of meat products (sausages) produced by factories in Iran, were selected via haphazardly sampling and the nitrite residues were analyzed in all samples by spectrophotometric method.The results of the experiments on the different types and brands of meat products indicated that level of nitrite residues were between 1-81ppm, and according to one way analysis of variance differences between the means of nitrite residues in sausages with different meat content were not significant between the values of them. In addition there were not significant differences between the value of different types of sausages .This survey showed that nitrite residues on the different types and brand of meat products (sausages) are up to 60ppm in some cases (7.7%), which indicate the high level of nitrite residues.