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OJVRTM
Online
Journal of Veterinary Research©
Volume 21(9):591-594, 2017.
Residual nitrate in stored
sausage products 4, 10 and 20 days after production.
Samaneh
Goorani1, Khudabakhsh Rashidi2,
Mohammad Mahdi Zangeneh3*, Reza Tahvilian4
Department(s) of 1Toxicology, Faculties of Veterinary Medicine,
Tehran University, 2Histology,
Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, 3Clinical Sciences,
Faculty of Veterinary Medicine, Razi University,
Kermanshah, 4School of Pharmacy, Kermanshah University of Medical
Sciences, Kermanshah, Iran
ABSTRACT
Goorani S, Rashidi K, Zangeneh
MM, Tahvilian R., Residual nitrate in sausage
products 4, 10 and 20 days after production, Onl J
Vet Res., 21(9):591-594,
2017. Nitrates are added to meat products
for flavor, color, taste, increasing storage time and preventing spore growth
of bacteria, especially Clostridium botulinum. Authors report residual
nitrate in sausages produced in Kermanshah, Iran. Sausages were tested for
nitrate residue by spectrophotometry at 538nm after 4, 10 and 20 days of
production stored at 4C. Residues peaked at 4 days and declined at 10 and 20
days of production. In all products residues varied 372 – 524 ppm. At 4, 10, 20
days average residues were 453, 431 and 423 during November 2012, 487, 479 and
479 during January 2013 and 487, 476 and 476 ppm during February 2013,
respectively. Results showed ~80%
samples were within tolerable limits and ~20% above the limit.
Keywords: Nitrate, sausage,
Kermanshah, Iran.
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