Volume 11, Issue 6 (2014)                   ioh 2014, 11(6): 94-100 | Back to browse issues page

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Associate professor, Department of Nutrition Science& food quality control, Public health school, Kermanshah University of Medical Sciences, Kermanshah, Iran. , ehsan_vet59@yahoo.com
Abstract:   (6837 Views)

 Background and aims:  Nitrite and nitrate are preservatives that have been used in meat products (sausages) and include carcinogenic effects. The aim of this study was determining the mount of nitrite and nitrate in different types of meat products marketed in Kermanshah. Methods: The method of study is descriptive – cross-sectional. 100 samples were taken from meat products factories (19 factories) randomly. Nitrite and nitrate level was determined by spectrophotometric method. The mean differences were analyzed using ANOVA and T. Test methods.

Results: Level of nitrite and nitrate in different types of meat products were between 96 – 168 ppm respectively and 167 – 763 ppm respectively. Level of nitrite and nitrate in 76% and 70% samples were up to 100 ppm and 500 ppm. The difference between the means of nitrite and nitrate level in sausages with different meat content was not significant. The differences between the means of nitrite and nitrate level in different factories were significant (P<0.05).

Conclusion: High level of nitrite and nitrate in meat products is worrying. Consequently observation the standards and measures these food additives in sausages are essential.

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Type of Study: Research | Subject: Basic Nutrition
Received: 2013/04/24 | Accepted: 2014/02/24 | Published: 2014/12/15

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