The assay of protein-bound nitrite in meat products

Abstract

An improved procedure for the determination of protein-bound nitrite (PBN) in meat products, based on Mirna's method, is described. The results obtained with this modification are significantly higher, and have a lower variation coefficient, than those provided by the old procedure. This is demonstrated by comparison of the analytical results.

Biogenic Amine Formation and Nitrite Reactions in Meat Batter As Affected by High-Pressure Processing and Chilled Storage

“…According to Olsman (33), the normal levels of this fraction in meat products is about 10-15 mg/kg, very close to the values obtained in this experiment and those reported by several authors (20,21,25). Similarly, increases in PBN levels have been described throughout storage (21,25).…”

“…Residual nitrite depletion during storage is affected by a variety of factors (heat treatment, pH, lean meat content, etc. ), following both first- and second-order kinetic equations ( , ). In this experiment the changes in residual nitrite concentration during storage were fitted to the first-order kinetic equation that yielded a similar constant of nitrite depletion for the four samples ( Table ).…”

“…Generally, the HP40 sample exhibited the lowest nitrate content throughout the storage, although this effect was significant in only the last 2 weeks of storage. Residual nitrite depletion during the cooking process and storage of meat products has been extensively described (9,10,21,25,31,32). Residual nitrite depletion during storage is affected by a variety of factors (heat treatment, pH, lean meat content, etc.…”