Evaluation of Residual Nitrite Levels and Some Different Components in Meat Products in Kerman - Journal of Mazandaran University of Medical Sciences
Volume 24, Number 120 (1-2015)                   J Mazandaran Univ Med Sci 2015, 24(120): 69-74 | Back to browse issues page


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Alizadeh G, Kordsardouei H, Akhavan H, Naghibzadeh Tahami A. Evaluation of Residual Nitrite Levels and Some Different Components in Meat Products in Kerman . J Mazandaran Univ Med Sci. 2015; 24 (120) :69-74
URL: http://jmums.mazums.ac.ir/article-1-4851-en.html

Abstract:   (2959 Views)
Background and purpose: There is an increasing trend towards consumption of meat products in many countries. Nitrite and nitrate are used as preservative in meat products. The main problem associated with these components is formation of nitrosamine and its potential carcinogenic effects. This study investigated these components and chemical properties of ham and sausage and in Kerman. Materials and methods: Sampling was done from five different sausage and ham products in third day of production. Nitrite, starch and protein contents were recorded and compared with standard range recommended by Iran national standard 2303 (sausage and ham-quality traits and measurement methods). Results: In this study 13 samples were studied in which the nitrite residue (15.3% of the samples) and starch contents (23.07% of the samples) were higher than national standard levels. The protein component in 69.23% of samples was lower than the levels accepted by national standard 2303. Conclusion: In some samples, nitrite residue, protein and starch contents were higher than the levels recommended by national standard (2303). Therefore, it is believed that more monitoring measurements are needed to control the contents of different components in meat products.
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Type of Study: Research(Original) | Subject: Nutrition

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