2018 Volume 59 Issue 1 Pages 18-23
A simple and useful method for the determination of nitrite in meat and fish products was developed. The sample (2.5 g) was extracted and cleaned up by dialysis in tris hydroxymethyl aminomethane solution with shaking at 80℃ for 2.5 hr. Nitrite in the dialysate was quantified by colorimetric analysis. Furthermore, the dialysate was cleaned up with SPE under cooling, and nitrite in the resulting solution was determined using LC-UV with an anion exchange column for confirmation. The recoveries of nitrite from frankfurter and fish sausage, fortified at the levels of 0.002 g/kg and the maximum usage dose (0.070 g/kg for meat products, 0.050 g/kg for fish sausage) ranged from 82.6 to 104.8% in colorimetric analysis and from 88.3 to 97.6% in LC-UV confirmation analysis. The values determined in various meat and fish products by the developed method and by the Japanese official method were approximately equivalent.
