+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Detection of factors influencing nitrite determination in meat

Detection of factors influencing nitrite determination in meat

Meat Science 65(4): 1421-1427

A critical assessment was made of the official Spanish method for determining nitrite content in meat, using a 2((k-p)) fold-over Plackett-Burman experiment to identify influencing factors (IF) affecting the analytical method; these factors were drawn from seven apparent critical factors (ACF): sample weight (W(S)), extraction temperature (T(E)), stirring extraction time (S(ET)), addition of Carrez I reagent (C(I-R)), addition of Carrez II reagent (C(II-R)), addition of borax reagent (B(R)) and color development time (D(CT)). In the experimental conditions assayed, the analytical method does not require protein precipitation. In addition, a negative effect of the Carrez reagent on nitrite determination was detected; it is thus proposed that this reagent be eliminated, in accordance with AOAC method 973.31. The use of borate improved nitrite extraction, but the W(S)/B(R) ratio must be adjusted to determine the best ratio and to eliminate any negative effect when the ratio increases.

Please choose payment method:

(PDF emailed within 0-6 h: $19.90)

Accession: 003704893

Download citation: RISBibTeXText

PMID: 22063787

DOI: 10.1016/S0309-1740(03)00065-2

Related references

Reaction between nitrite and low salt-soluble diffusible fraction of meat. Some compounds influencing nitrite depletion and producing unidentified-N compounds. Agricultural and biological chemistry 44(9): 2179-2183, 1980

Reaction between nitrite and low salt soluble diffusible fraction of meat some compounds influencing nitrite depletion and producing unidentified nitrogen compounds. Agricultural & Biological Chemistry 44(9): 2179-2184, 1980

Factors influencing the determination of nisin in meat products. Journal of food technology 21(1): 1-7, 1986

Rapid detection of nitrite in meat products, particularly sausage, with a nitrite reagent. Arch Lebensmittelhyg 11: 64-65, 1960

Controlled-potential iodometric titration of nitrite. Application to the determination of nitrite in meat products. Talanta 21(9): 945-950, 1974

Conversion of nitrite and nitrate in meat products. 1. Automatic determination of nitrite and nitrate in meat products using the Technicon auto-analyser. Fleischwirtschaft 55 (4) 547-549, 1975

Optimization of factors influencing determination of heat resistance of meat-spoilage lactic acid bacteria. South African Journal of Science 90(10): 535-538, 1994

Application of Contiflo automatical analysor for the testing of meat and of meat products. I. Determination of chloride- and nitrite content in a two-channel composition. Elelmezesi ipar2(10): 383-388, 1978

Determination of Nitrite in Whole Blood by High-Performance Liquid Chromatography with Electrochemical Detection and a Case of Nitrite Poisoning. Journal of Forensic Sciences 61(1): 254-258, 2017

Factors influencing fatty acids in meat and the role of antioxidants in improving meat quality. British Journal of Nutrition 78 Suppl 1: S49-S60, 1997

The level of meat and meat products consumption and factors influencing it on the verge of the years 1996/1997. Proceedings Agrarian prospects VI Agrarian trade and European integration Prague 23-24 September 1997: 356-360, 1997

Factors influencing botulinal inhibition by nitrite. Food technology 34(5): 237-239, 1980

Determination of nitrite in meat samples. Journal of Chemical Education 50(6): 426-427, 1973

The breakdown of nitrite and nitrate in meat products. 2. Recovery of nitrite and nitrate added to meat product extracts, using the Technicon autoanalyzer. Fleischwirtschaft 58 (1) 140-144, 1978

Determination of nitrite content of meat products. Husipar 27 (3) 131-134, 1978