Abstract
Nitrate and nitrite as sodium or potassium salts are usually added to meat products to develop the characteristic flavor, to inhibit the growth of microorganisms (particularly Clostridium botulinum), and effectively control rancidity by inhibiting lipid oxidation. However, both nitrate and nitrite ions need to be monitored for ensuring the quality and safety of cured meats. In this work, for the first time the content of nitrite and nitrate ions in homogenized meat samples of baby foods was determined by a validated method based on ion chromatography (IC) coupled with conductivity detection. Recoveries of nitrate and nitrite ions in meat samples were not lower than 84 ± 6%. The detection limits of nitrate and nitrite were 0.08 mg L−1 and 0.13 mg L−1, respectively. Five commercial samples of homogenized meat, namely lamb, rabbit, chicken, veal, and beef, for infant feeding were investigated; while nitrite content was below the detection limit, nitrate ranged from 10.7 to 21.0 mg kg−1. The results indicated that nitrate contents were below the European (EU) fixed value of 200 mg kg−1, and an acceptable daily intake of 3.7 mg kg−1 was estimated.
Highlights
In the last few years, despite the world decline in birth rates, commercial baby food consumption increased due to the effortless alternative to home-made meals this food represents, especially for working parents in a nuclear family
We report the applicability of an ion chromatography (IC)-conductivity detection (CD) method for the evaluation of nitrate and nitrite ions in five homogenized infant meats marketed in Italy: chicken, lamb, rabbit, beef, and veal
The repeatability was established by using a standard solution of nitrate and nitrite injected every 10–20 samples and calculating the mean of the observed retention times: 7.50 ± 0.03 min for nitrite and 10.77 ± 0.07 min for nitrate, according to a previously validated IC
Summary
In the last few years, despite the world decline in birth rates, commercial baby food consumption increased due to the effortless alternative to home-made meals this food represents, especially for working parents in a nuclear family. For the commercial food preparation, more than 3000 additives are available as antioxidants and antimicrobial agents. Nitrate (NO3 − ) and nitrite (NO2 − ) salts are often preferred to inhibit the growth of bacterial spoilage in meat samples [1]. According to Commission Regulation (EU), No 1129/2011, nitrates (sodium nitrate, E251; potassium nitrate, E252). Nitrites (potassium nitrite, E249; sodium nitrite, E250) are listed as permitted food additives. Beneficial effects of the addition of nitrates and nitrites to meat products are the improvement of quality characteristics as well as the microbiological safety. The nitrates and nitrites are mainly responsible for the development of the distinct flavor, the stability of the red color, as well as the protection against
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
