Abstract
Cured meat constitute the large proportion of the processed meats favoured by the great majority of the consumers especially the children due to its attractive colour, flavour, palatable and moreover its delicious taste. Despite of benefits and multi-functional properties of sodium nitrite,it has been often a source of doubt due to its health hazards. This study was conducted to investigate the residual level of nitrite in the most popular cured meat products retailed in food outlets. The results revealed that the residual nitrite levels in prifried pastirma, beef luncheon and Alexandria semi-dry sausage were 67.815 ±12.69, 97.255 ±12.66 and 48.207 ± 8.91ppm, respectively. After frying of these products, the estimated values of nitrite were significantly decreased and the means ± S.E.values were recorded as 50.467 ±10.65, 58.773±7.571 and 38.218± 6.823 ppm, respectively. 35% , 50% and 15% of retailed pastirma, beef luncheon and semi-dry sausage were exceeded the Egyptian maximum permissible limits (100ppm) but after frying these percentages were decreased significantly to 15%, 10% and 10%, respectively.
Highlights
SUMMARYCured meat constitute the large proportion of the processed meats favoured by the great majority of the consumers especially the children due to its attractive colour, flavour, palatable and its delicious taste
Meat is the main source of animal protein essential for human nutrition.Curing of meats as a method of preservation would help in diminishing perishability and improves palatability and increases its shelf-life
Two components of cured meats have come under withering attack, fat and sodium nitrite
Summary
Cured meat constitute the large proportion of the processed meats favoured by the great majority of the consumers especially the children due to its attractive colour, flavour, palatable and its delicious taste. This study was conducted to investigate the residual level of nitrite in the most popular cured meat products retailed in food outlets. The results revealed that the residual nitrite levels in prifried pastirma, beef luncheon and Alexandria semi-dry sausage were 67.815 ±12.69, 97.255 ±12.66 and 48.207 ± 8.91ppm, respectively. After frying of these products, the estimated values of nitrite were significantly decreased and the means ± S.E.values were recorded as 50.467 ±10.65, 58.773±7.571 and 38.218± 6.823 ppm, respectively. 35% , 50% and 15% of retailed pastirma, beef luncheon and semi-dry sausage were exceeded the Egyptian maximum permissible limits (100ppm) but after frying these percentages were decreased significantly to 15%, 10% and 10%, respectively
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