Detection of nitrate and nitrite in different seafood

Chiesa, Luca Maria; Arioli, Francesco; Pavlović, Radmila; Villa, Roberto Edoardo; Panseri, Sara

doi:10.1016/j.foodchem.2019.02.125

Cited by 35 publications

(15 citation statements)

References 16 publications

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“…Notably, nitrites and nitrates are toxic to fish. Chiesa et al [ 34 ] examined fish, shrimps and bivalves from various processing and environmental settings. They detected nitrite in all samples; however, the presence of nitrate varied from 2.8 (mussels) to 89.3 µg/kg (clams).…”

Section: Food Source Of Nitrate and Nitritementioning

confidence: 99%

Reduction of Nitrite in Meat Products through the Application of Various Plant-Based Ingredients

Ferysiuk

Wójciak

2020

Antioxidants

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Nitrite is the most commonly applied curing agent in the meat industry, and is known to affect human health. Nitrites impart a better flavor, taste and aroma; preserve the red-pinkish color of the meat; and prevent the risk of bacterial contamination of the cured meat, especially from Clostridium botulinum. Unfortunately, recent research has demonstrated some negative effects of this technique. Certain N-nitroso compounds have been shown to stimulate gastric cancer; therefore, most of the research groups are studying the effects of nitrates and nitrites. In this review, we discuss the various food sources of nitrites and nitrates and their current legal requirements for use in meat products. We also discuss the possible changes that might come up in the regulations, the concerns associated with nitrates and nitrites in meat products, and the use of plant-based nitrite and nitrate substitutes. All these topics will be considered with respect to ensuring a high level of microbiological protection, oxidative stability and acceptable sensory quality (color, taste and smell) in meat products.

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Section: Food Source Of Nitrate and Nitritementioning

confidence: 99%

Reduction of Nitrite in Meat Products through the Application of Various Plant-Based Ingredients

Ferysiuk

Wójciak

2020

Antioxidants

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“…20 Em outro estudo a precisão também foi estimado pelo coeficiente de variação (CV) para períodos de intra-dia e inter-dias, os valores encontrados foram inferiores a 10 %. 22 O que demonstra que o método atende aos níveis de tolerância estabelecidos por este laboratório para garantir a validação dos dados analíticos. Os resultados obtidos referentes à adição de padrão de nitrito e nitrato em amostra de salsicha estão indicados na Tabela 4, e nesta pode-se constatar a boa recuperação das amostras, e de níveis satisfatórios de repetibilidade.…”

Section: Figura 1 (A) Cromatograma Obtido Das Leituras Dos Padrões Dunclassified

“…A maior concentração de nitrato foi encontrado em amostras de salmão defumado (mediana = 60 μg / g) enquanto nitrito não foi revelado em nenhuma das amostras estudadas. 22 É de fundamental importância que os laboratórios disponham de meios e critérios objetivos para comprovar, por meio da validação, que os métodos de ensaio que executam conduzem a resultados confiáveis e adequados à qualidade pretendida, através do cumprimento de protocolos implantados pelo órgão regulamentador competente.…”

Section: Introductionunclassified

Development and Validation of Simultaneous Analysis of Sodium Nitrite and Nitrate in Sausage by Ion Chromatography

Seabra¹,

Leal²,

Barreto³

et al. 2020

Rev. Virtual Quim.

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Nitrites and nitrates act as curing agents in meat products. Traditionally, the determination of these additives is performed via colorimetric spectrophotometry, an extremely labor intensive method. Therefore, the objective was to develop and validate a methodology for sodium nitrite and nitrate determination in sausage through ion chromatography, a technique of high sensitivity and precision. Validation parameters of the method analized were linearity, accuracy, precision and limits of detection and quantification. The linear working range of the method was 0.1-2000 mg kg-1 and 0.5-10000 mg kg-1 , the mean recovery was 105.5% and 100.8%, detection limit 13 and 8,1 mg kg-1 , quantification limit 32 and 23 mg kg-1 and variation coefficient 4.8 and 2.6 % for nitrite and nitrate, respectively. The "r" correlation coefficients were above 0.995. The developed method proved to be efficient for the analysis of nitrite and nitrate in sausage. Nitritos e nitratos atuam como agentes de cura em produtos cárneos. Tradicionalmente, a determinação destes aditivos é realizada via colorimétrica por espectrofotometria, método extremamente trabalhoso. Por isso, objetivou-se desenvolver e validar uma metodologia para determinação de nitrito e nitrato de sódio em salsicha através da cromatografia de íons, uma técnica de alta sensibilidade e precisão. Os parâmetros de validação do método desenvolvido foram linearidade, exatidão, precisão e limites de detecção e de quantificação. A faixa linear de trabalho do método foi de 0,10-2000 mg kg-1 e de 0,50-10000 mg kg-1 , recuperação média foi de 105,5% e 100,8%, limite de detecção 13 e 8,1 mg kg-1 , limite de quantificação 32 e 23 mg kg-1 e coeficiente de variação 4,8 e 2,6% para o nitrito e nitrato, respectivamente. Os coeficientes de correlação "r" foram acima de 0,995. O método desenvolvido mostrou-se eficiente para análise de nitrito e nitrato em salsicha.

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“…[3] In unsuitable storage environments, the growth and reproduction of clostridium botulinum can be promoted in meat, producing toxin responsible for muscular paralysis and neural complications. [4] Nitrite, an important antimicrobial agent in meat, can suppress the propagation of clostridium botulinum and react with meat myoglobin attributing a red colour to the treated meat; [5] however, excessive accumulation of nitrite has negative effects on humans. Nitrite can react with amines, amides, or proteins to produce N-nitrosamines in the stomach, which induce many cancers and damage the kidney, spleen, and nervous system.…”

Section: Introductionmentioning

confidence: 99%

Quantitative Detection of Nitrite in Food Samples Based on Digital Image Colourimetry by Smartphone

Jing

Bai

et al. 2020

ChemistrySelect

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A novel colourimetric method for the detection of nitrite in food samples using digital image colourimetry (DIC) by smartphone is developed. Nitrite directly oxidise 3,3′,5,5′‐tetramethylbenzidine (TMB) to form a yellow TMB diimine (oxTMB). A smartphone was used to capture the image of an inherent colour variation and analyse the image with the RGB (red, green, and blue) model, achieving the quantitative detection of nitrite. Linear response for the detection of nitrite was obtained from 10 μmol L−1 to 440 μmol L−1 and the limit of quantification was 2.34 μmol L−1. The applicability of the method was confirmed by the detection of nitrite in cabbage, pickle, and ham. The recovery was varied in the range from 96.2 % to 108.2 % with a relative standard deviation of less than 5.0 %. The simple, sensitive, and inexpensive method was an alternative for the detection of nitrite in food samples.

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Detection of nitrate and nitrite in different seafood

Cited by 35 publications

References 16 publications

Reduction of Nitrite in Meat Products through the Application of Various Plant-Based Ingredients

Reduction of Nitrite in Meat Products through the Application of Various Plant-Based Ingredients

Development and Validation of Simultaneous Analysis of Sodium Nitrite and Nitrate in Sausage by Ion Chromatography

Quantitative Detection of Nitrite in Food Samples Based on Digital Image Colourimetry by Smartphone

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