Determination of Nitrites in Commercial Sausages by Anthocyanins Degradation. Experimental Design and Optimization

Abstract

<p>With the purpose of obtaining the main factors in the nitrite quantification by bleaching Roselle anthocyanins, an experimental design (2<sup>3</sup>) was carried out. The control factors were ultrasound, time and temperature at two levels (−, +). Results for sausages analysis were obtained by the colorimetric method of AOAC 973.31, and the proposed spectrophotometric method. Statistical analysis show that results do not differ significantly. A better linear calibration range is obtained using this new method. The main advantage is the reagents that are used are cheaper.</p>

Diazo-Coupling Reactions for Spectrophotometric Estimation of Nitrite in Some Cured Meat Products

“…Due to its potential toxicity and impact on biological systems, industry, environment, agricultural an interest has been aroused for developing large numbers of new analytical procedures for estimation trace amounts of nitrite ion in different sample types regarding environmental protection and public health (Mousavi andShirkhanloo, 2009, Yilong et al, 2015). Thus many methods have been proposed and reported in the literature for quantitation of nitrite and nitrate including: spectrophotometric methods (Sastry et al, 2002, Afkhami et al, 2004, Aydın et al, 2005, Rahshid, 2006, Al-Okab and Syed, 2007, Mohammed, 2008, Veena and Narayana, 2009, Narayana and Sunil, 2009, Hassan and Ali, 2010, Nagaraja et al, 2010, Pourreza et al, 2012, Bilal and Bashir, 2013, Porche, 2014, Galán-Vidal et al, 2014, Zhang et al, 2014, Zhang et al, 2016, Bahadoran et al, 2016, Nagaraja et al, 2016, Altunay et al, 2017, Zahedi et al, 2017, Fraihat, 2017, kinetic methods (Ghasemi et al, 2004, Shariati-Rad et al, 2017, FIA (Higuchi and Motomizu, 1999, Ensafi et al, 2004, Pourhossein et al, 2005, Pasquali et al, 2007, Yaqoob et al, 2013, electrochemical methods such as; potentiometry (Hassan et al, 2003, Vlascici et al, 2006, Crespo et al, 2015, Deng et al, 2016…”