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OJVRTM

Online Journal of Veterinary Research

Volume 21(9):631-634, 2017.


Nitrite residue in salami products 4, 10 and 20 days after production.

 

Samaneh Goorani1, Khudabakhsh Rashidi2, Mohammad Mahdi Zangeneh3*, Reza Tahvilian4

 

Department(s) 1Toxicology, Faculties of Veterinary Medicine, Tehran, 2Histology, Shahid Chamran University of Ahvaz, Ahvaz, 3Clinical Sciences, Razi University, Kermanshah and 4Pharmacy, Kermanshah University of Medical Sciences, Kermanshah, Iran

 

ABSTRACT

 

Goorani S, Rashidi K, Zangeneh MM, Tahvilian R., Nitrite residue in salami products 4, 10 and 20 days after production. Onl J Vet Res., 21(9):631-635, 2017. Nitrite is commonly used in meat products for color, flavor, taste, prevent Clostridium botulinum, and increase storage time. Permissible nitrite daily intake is 0/07 mg/Kg and residue 120 ppm. Authors report nitrite residue in 81, 200g salami samples at 4, 10 and 20 days after production, for 2 years from factories in Kermanshah, Iran. Nitrite was determined by spectrophotometric diazotization at 538 nm. In all salami samples nitrite residue varied 68 to 141 ppm. Mean nitrite residues (ppm) were ~120 by 4, 110 by 10 and 101 by 20 days, after production, in samples tested November 2012, 119, 109 and 97 during January 2013, and 115, 106 and 95 in February 2013, respectively. Five samples (6.17 %) were above permissible levels. Stored at 4C, residues were highest in samples tested 4 days after production. Authors recommend consumption after 10 days storage.

 

Keywords: Nitrite, residue, salami, Kermanshah


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