| dc.description.abstract | Nitrites are used as preservatives in processed
meat. Although they are beneficial and safe at
permitted levels, they can be carcinogenic when
used in excess. Large doses of nitrites can also lead
to a condition known as methemoglobinemia.
The aim of this study is to determine whether
the nitrite content in four locally available
brands of chicken sausages are within the
permitted levels. The Griess assay was used to
determine the nitrite content in four brands of
chicken sausages available in the local market.
In the Griess assay, nitrites yield a characteristic
dark pink colored complex when reacted with
N-1-napthylethylenediamine dihydrochloride
(NED) under acidic conditions. The optical density
was measured at 540 nm using a UV-Visible
spectrophotometer, and nitrite concentration
was determined from a calibration curve. The
obtained results show brands A, B, C, and D
contained 31.1 mg/kg, 43.1 mg/kg, 96.1 mg/kg
and 1.2 mg/kg of nitrite respectively. According
to the Code of Federal Regulations Title 21 as of
April 1 2017, the amount of sodium nitrite present
should not exceed 200 mg/kg (ppm) in processed
meat. According to our results, the nitrite content
of all brands of sausages used in this study were
within the permitted levels. | en_US |
