African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 886

Full Length Research Paper

Estimation of nitrite level and effect of processing on residual nitrite level in sausages marketed in Dharan, Nepal

Niraj Paudel
  • Niraj Paudel
  • Central Department of Food Technology, Institute of Science and Technology, Tribhuvan University, Dharan, Nepal.
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Dinesh Subedi
  • Dinesh Subedi
  • Central Department of Food Technology, Institute of Science and Technology, Tribhuvan University, Dharan, Nepal.
  • Google Scholar
Shraddha Khanal
  • Shraddha Khanal
  • Central Department of Food Technology, Institute of Science and Technology, Tribhuvan University, Dharan, Nepal.
  • Google Scholar
Dev Raj Acharya
  • Dev Raj Acharya
  • Central Department of Food Technology, Institute of Science and Technology, Tribhuvan University, Dharan, Nepal.
  • Google Scholar
Sajal Bhattarai
  • Sajal Bhattarai
  • Central Campus Technology, Institute of Science and Technology, Tribhuvan University, Dharan, Nepal.
  • Google Scholar


  •  Received: 01 December 2020
  •  Accepted: 12 February 2021
  •  Published: 28 February 2021

References

Association of Official Analytical Chemists (AOAC) (2016). Official Method of Analysis, Association of Official Analytical Chemists. 16th edition Washington DC, USA.

 

Bardhi G, Boci I, Laze, X (2014). Level of nitrite content in cured meat products produced and traded in Albania. European Conference of Food Science and Technology.

 
 

Codex Alimentarius Commission (2017). General Standard for Food Additives CODEX STAN 192-1995. Codex Alimentarius. Retrieve from

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Department of Food Technology and Quality Control (DFTQC) (2017). "Minimum Mandatory Standard in Food and Feed Products". Department of Food Technology and Quality Control (Ministry of Agriculture), Nepal. Retrieve from

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Ekantipur (2014). Per capita meat consumption up 11 kg Kathmandu Post. Kantipur Publications Pvt. Ltd. 

 
 

Govari M, Pexara A (2018). Nitrates and nitrites in meat products. Journal of Hellenic Veterinary Medical Society 66(3):27.
Crossref

 
 

Heinz G, Hautzinger P (2007). Meat processing technology for small to medium scale producers.

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Hill LH, Webb NB, Mongol ND (1973). Changes in residual nitrite in sausage and luncheon meat products during storage. Journal of Milk Food Technology 36(10):515-519.
Crossref

 
 

Lee H, Lee S, Kim S, Lee J, Ha J, Choi Y (2018). Microbiological safety of processed meat products formulated with low nitrite concentration-A review. Asian-Australas Journal of Animal Science 31(8):1073-1077.
Crossref

 
 

Li Y, Gan CL, Cheng M, Chen W, Cao LR, Zhao T (2016). Effects of Cooking Process on the Content of Nitrite in Sausage. International Journal of Food Nutrition and Safety 7(1):52-60.

 
 

Mckenzie P (2017). Determination of Nitrite in Processed Meat.

 
 

Merino L, Darnerud P, Toldra F, IIback N (2016). Time-dependent depletion of nitrite in pork/beef and chicken meat products and its effect on nitrite intake estimation. Food Additives and Contaminants 33(2):186-192.
Crossref

 
 

Qadar H (2013). Spectrophotometric determination of nitrite in curing meat samples. Applied Science Reports 3(3):153-156.

 
 

Soleimani M, GhajarBeigi P, Javadi M, Jahed G, MohammadpourAsl A, Hajipour A, Hajhosseini A (2015). Effects of different cooking methods and temperatures on residual nitrite content in sausage. The Journal of Qazvin University of Medical Sciences 19(4):46-42.

 
 

Wang P, Xu X, Zhou G (2012). Influence of various cooking methods on the concentrations of volatile N‐nitrosamines and biogenic amines in dry‐cured sausages. Journal of Food Science 77(5).
Crossref