effect of storage on the level of nitrite and nitrate in meat products available in Cairo market and effect of adding some antioxidants on one of the meat products

ABSTRACT

Meat is considered of high nutritional value as it contain protein, fat, vitamins and minerals. Nitrates and nitrites were used in meat products. The presence of nitrates and nitrites in foods may play a negative role in general health status. This study aimed to estimate the concentration levels of nitrite and nitrate in different meat and meat products that are available in Cairo Governorate markets and the effect of adding some antioxidant on the level of nitrates and nitrites in the products. The nitrate and nitrite contents were determined according to Griess methods. The results indicated that, sausage and kofta fresh samples tended to have the highest content of sodium nitrates, followed by burger. On contrast, luncheon fresh samples tended to have the lowest content of nitrates. As expected, after 30 and 60 days of storage, the level of nitrates has been significantly decreased, as compared to fresh samples. On contrast, the level of nitrites has been significantly increased, as compared to fresh samples. The investigated samples contained nitrite lower than the recommended safety limit proposed by Egyptian standards. With the exception of basterma samples the contained nitrites were higher than the recommended by Egyptian standard partially after storage. It should be noticed that, all investigated sausage samples treated with antioxidant [vitamin C, vitamin E and selenium] have nitrites in the amount lower than the recommended safety limit, even after storage for 60 days. All tested antioxidants had a good affect for lowering nitrate and nitrite contents for all investigated samples. It should be noted that vitamin C tended to have the most effect for reducing nitrites among all tested antioxidants followed by vitamin E