Sorbic Acid and Benzoic Acid Found in Meat Products without Preservatives

Abstract

The actual state of sorbic acid and benzoic acid contents in meat products without preservatives, and their origins were studied. Samples were purified by steam distillation and extraction with ethyl ether. Sorbic acid and benzoic acid in the extract were determined by gas chromatography and identified by gas chromatographic mass spectrometry. Forty-seven of commerecial meat products without preservatives were analyzed. Sorbic acid was found in 17 samples in the range of 0.1-2.4ppm. Benzoic acid was found in all samples in the range of 0.1-8.6ppm. Therefore, the changes in sorbic acid and benzoic acid in wiener sausage without preservatives during manufacturing process were examined. Sorbic acid was detected in the manufactures where the sorbic acid was used to the other meat products, and most of them were found in cooking process. A trace amount of sobic acid was found in a wiener sausage without sorbic acid when the wiener sausages with or without it were dried, smoked and cooked in same smoking room at the same time. These results suggested that a part of sorbic acid added to meat products transferred to those without preservatives in smoking room. Benzoic acid was detected in all manufactures, and all of them were found in stuffing process. Benzoic acid originated from the additives such as spices and aqueous smoke condensate and the smoke.