Simultaneous determination of nitrite and nitrate residues in meat products marketed in Shiraz by high performance liquid chromatography

Nitrite and nitrate are the key ingredients and play a multifunctional role in meat curing technology. Despite all of their desirable effects، the addition of nitrite to meat is the major cause of carcinogenic N-nitrosamines formation. In this study، the amount of residual nitrite and nitrate in meat products containing 61% to 80% meat were assessed. The samples were obtained at the fourth day of their production from Shiraz retails and analyzed using high performance liquid chromatography (HPLC). According to the results، the mean concentrations of residual nitrite and nitrate were estimated at 36. 96 ± 7. 38 and 85. 81 ± 5. 5 mg/kg in small-diameter (1. 5-2 cm) sausages. Meanwhile، in largediameter (5. 5-8 cm) sausages the residues were estimated at 20. 97 ± 3. 28 and 124. 85±5. 3 mg/kg، respectively. In all analyzed samples، the residual nitrite level was found below the permitted level of 120 mg/kg which indicated the application of allowed concentrations of nitrite in such products. The mean values of residual nitrite and nitrate concentrations were statistically different (p<0. 05) between small and large-diameter sausages. Although nitrate was not used in these products، detection of relatively high levels of nitrate could be originated from the ingredients of sausages such as meat، water، spices as well as vegetable or might be entered via the conversion of nitrite to nitrate during the primary stages of processing. Finally، it was concluded that HPLC is a rapid، sensitive and selective method and provides accurate results.