NDLI: Determination of Nitrite and Nitrate in Brazilian Meats Using High Shear Homogenization

Content Provider	Springer Nature Link
Author	Pereira, Elisabete Alves Petruci, João F. S. Cardoso, Arnaldo Alves
Copyright Year	2011
Abstract	Nitrate and nitrite are usually added to processed meat products to protect against the growth of microorganisms. Two sample preparation methodologies using either manual grinding (with a mortar and pestle) or mechanical high shear homogenization were investigated and compared. The results showed that high shear homogenization was the most suitable for the extraction of nitrite and nitrate from ham, salami, and bacon samples, achieving high extraction recoveries (>98%) together with low relative standard deviations (RSDs) for the samples analyzed. Analyses were performed using capillary electrophoresis. A running buffer consisting of 60 mmol L$^{−1}$ tetraborate and 0.2 mmol L$^{−1}$ cetyltrimethylammonium bromide enabled separation of the analytes in <5 min. In validation experiments, good repeatability was obtained for both migration times (<0.8% RSD) and peak areas (<1.1% RSD). Analytical curves for nitrite and nitrate were linear (r > 0.998) in the 0.2- to 2.5-mg L$^{−1}$ and 0.5- to 5-mg L$^{−1}$ concentration ranges, respectively. The limits of detection were 0.15 mg L$^{−1}$ for nitrite and 0.17 mg L$^{−1}$ for nitrate. The method developed was applied to the analysis of different kinds of meats (sausage, ham, salami, bacon, and others) produced in Brazil. The ranges of concentration found were 17.3–46.4 mg kg$^{−1}$ (nitrite) and 69.9–198.1 mg kg$^{−1}$ (nitrate). The contents of nitrate and nitrite in the samples were below the Brazilian legislation limit values (150 and 300 mg kg$^{−1}$ for nitrite and nitrate, respectively).
Starting Page	637
Ending Page	642
Page Count	6
File Format	PDF
ISSN	19369751
Journal	Food Analytical Methods
Volume Number	5
Issue Number	4
e-ISSN	1936976X
Language	English
Publisher	Springer-Verlag
Publisher Date	2011-09-06
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Capillary electrophoresis Nitrite–nitrate Food analysis Meat products High shear homogenization Chemistry/Food Science Microbiology Analytical Chemistry Food Science
Content Type	Text
Resource Type	Article
Subject	Analytical Chemistry Safety Research Safety, Risk, Reliability and Quality Applied Microbiology and Biotechnology Food Science

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