Abstract
The nitrite content (expressed as NaNO2) was measured in 236 samples of different types of domestic and foreign cooked sausages from the Serbian market, according to standard ISO procedure. The highest content of nitrite (expressed as NaNO2) was found in fine comminuted cooked sausages from foreign producers. Similarly, the coarse comminuted cooked sausages from foreign producers contained higher nitrite compared to domestically produced cooked sausages. According to National and EU Regulations, the maximum allowed nitrate content (expressed as NaNO2) is 150 mg/kg. All tested cooked sausages had nitrite levels below the regulatory limits set by National Regulation and Regulation (EC) No. 601/2014, but the highest nitrite contents were found in cooked sausages from foreign producers.
Highlights
Nitrites are one of the most important additives in the meat industry because of their beneficial effect on the quality and microbiological safety in meat products
All tested cooked sausages had nitrite levels below the regulatory limits set by National Regulation and Regulation (EC) No 601/2014, but the highest nitrite contents were found in cooked sausages from foreign producers
The nitrite content in fine comminuted cooked sausages from domestic producers ranged between 3.13 mg/kg and 76.42 mg/kg
Summary
Nitrites are one of the most important additives in the meat industry because of their beneficial effect on the quality and microbiological safety in meat products. Nitrite has been used for preservation of meat products (sausages, ham, bacon) and is an efficient inhibitor of the growth of pathogenic bacteria (Clostridium botulinum, Listeria monocytogenes, Bacillus cereus, Staphylococcus aureus and Clostridium perfringens) [1,2] and, thereby, decreases the risk of Clostridium botulinum producing toxins [3]. Nitrite provides the processed meat with its sensory characteristic (color and aroma) and it inhibits lipid oxidation processes [4]. Over the past several decades, the nitrite content in different meat products was evaluated [5,6,7,8,9]. Nitrite contents of foodstuffs should be monitored in the context of dietary intake and to provide insights into new manufacturing meat technologies
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