Specific determination of histamine in cheese and cured meat products by ion chromatography coupled to fluorimetric detection

An accurate IPC-UV method was developed and validated for the determination of nitrite (NI) and nitrate (NA) in meat products. The best separation was achieved on a phenyl-hexyl column (150 mm × 4.6 mm, 3 µm) with a mobile phase composed of 25% acetonitrile and 75% buffer (2 mM disodium hydrogen phosphate and 3 mM tetrabutylammonium bromide, pH = 4). Eluents were monitored at 205 nm. Linearity ranges were 1.86 × 10−6–7.5 µg·ml−1 and 0.09–5.0 µg·ml−1 for NI and NA, respectively. The correlation coefficients were greater than 0.999 for NI and NA. This method was applied to a number of processed meat products in Riyadh (n = 155). NI ranged from 1.78 to 129.69 mg·kg−1, and NA ranged from 0.76 to 96.64 mg·kg−1. Results showed extensive use of NI and NA; however, concentrations were within the legal limit of Saudi Arabia except for one sample. Further, the risk assessment and dietary exposure have been estimated for both NI and NA.

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Effect of Residual Ascorbate on Determination of Nitrite in Commercial Cured Meat Products

Journal of AOAC INTERNATIONAL ◽

10.1093/jaoac/67.4.692 ◽

1984 ◽

Vol 67 (4) ◽

pp. 692-697

Author(s):

Jay B Fox ◽

Robert C Doerr ◽

Robert Gates

Keyword(s):

Meat Products ◽

Processing Conditions ◽

Griess Reagent ◽

Meat Content ◽

Cured Meat

Abstract Residual ascorbate in cured meat slurries results in different amounts of pigment being produced from different Griess reagent combinations. The phenomenon was used to study residual ascorbate in commercial cured meat products which had a variety of textures, acidities, moisture and meat content, fat, homogeneity, initial nitrite, and processing conditions. Diluting and heating the samples according to the AOAC procedure did not completely eliminate the ascorbate interference, but making the sample alkaline did. Determining nitrite separately in supernate and precipitate from the first dilution showed the effect of heating to be the elimination of interferences and solubilization or extraction of nitrite from the precipitate.

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Simultaneous determination of Ltx and Ltxd in cured meat products by LC/MS/MS

Food Chemistry ◽

10.1016/j.foodchem.2016.04.086 ◽

2016 ◽

Vol 210 ◽

pp. 338-343 ◽

Cited By ~ 2

Author(s):

Hui Song ◽

Haihong Wu ◽

Zhiming Geng ◽

Chong Sun ◽

Shuang Ren ◽

...

Keyword(s):

Simultaneous Determination ◽

Meat Products ◽

Cured Meat

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Simultaneous Determination of 13-HODE, 9,10-DHODE, and 9,10,13-THODE in Cured Meat Products by LC-MS/MS

Food Analytical Methods ◽

10.1007/s12161-016-0470-1 ◽

2016 ◽

Vol 9 (10) ◽

pp. 2832-2841 ◽

Cited By ~ 5

Author(s):

Hui Song ◽

Haihong Wu ◽

Zhiming Geng ◽

Chong Sun ◽

Shuang Ren ◽

...

Keyword(s):

Simultaneous Determination ◽

Meat Products ◽

Cured Meat

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Determination of Nitrite, Nitrate, and Glucose-6-Phosphate in Muscle Tissues and Cured Meat by IC/MS

Journal of AOAC International ◽

10.1093/jaoac/89.3.712 ◽

2006 ◽

Vol 89 (3) ◽

pp. 712-719 ◽

Cited By ~ 18

Author(s):

Giovanna Saccani ◽

Enrica Tanzi ◽

Silvano Cavalli ◽

Jeff Rohrer

Keyword(s):

Meat Products ◽

Conductivity Measurement ◽

Nitrate Content ◽

Anion Exchange Column ◽

Fresh Meat ◽

Muscle Tissues ◽

Cured Meat ◽

Sugar Phosphates ◽

Meat Samples

Abstract The endogenous nitrate concentration in fresh meat and the residual nitrate and nitrite contents after curing are related to food quality and safety. Most ion chromatography (IC) methods suffer from interferences, especially in fresh meat samples, in which the endogenous nitrate content is low, and in cured meat products, in which other nitrogenous compounds can interfere with the separation of inorganic anions. One of the major classes of interfering compounds in fresh meat are sugar phosphates, which originate from glycolysis during the conversion of muscle glycogen to lactic acid. Nitrate can be separated from interfering compounds with a high-capacity anion-exchange column that was manufactured for use with hydroxide eluents (i.e., hydroxide-selective). This column has a different selectivity than traditional IC columns that use carbonate eluents and facilitates the determination of nitrate in both fresh and cured meats. Nitrate was detected by both suppressed conductivity measurement and mass spectrometry (MS). The identifications of nitrate and glucose-6-phosphate were confirmed by MS detection. The described IC/MS method is robust, sensitive to nitrate concentrations as low as 0.10 mg/kg, and can determine sugar phosphates that are useful for monitoring meat freshness. We successfully used this method to determine nitrate in nearly 100 muscle tissues and cured meat samples.

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Determination of Extractable, Apparent Total N-Nitroso Compounds in Cured-Meat Products

Journal of AOAC International ◽

10.1093/jaoac/78.6.1435 ◽

1995 ◽

Vol 78 (6) ◽

pp. 1435-1439

Author(s):

Walter Fiddler ◽

John W Pensabene ◽

Robert C Doerr ◽

Robert A Gates

Keyword(s):

Energy Analysis ◽

Meat Products ◽

Nitroso Compounds ◽

Chemiluminescence Detection ◽

Minimum Level ◽

Reliable Measurement ◽

Total N ◽

Three Samples ◽

Cured Meat

Abstract The modification of a newly developed method for determination of apparent total N-nitroso compounds by chemical denitrosation and chemiluminescence detection of nitric oxide (thermal energy analysis) is described. The minimum level of reliable measurement was 0.1 ppm, and the repeatability of the method was 0.2 ppm, based on the response of N-nitrosoproline (NPro). Seventy-three samples of cured-meat products, including frankfurters, bacon, and ham, were examined; 50 samples contained less than 1 ppm. The largest amounts, up to 24.8 ppm, were detected in canned corned beef. This method has several advantages over other methods.

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Filter Paper as a Source of Error in the Determination of Nitrite in Meat

Journal of AOAC INTERNATIONAL ◽

10.1093/jaoac/58.5.1069 ◽

1975 ◽

Vol 58 (5) ◽

pp. 1069-1070 ◽

Cited By ~ 1

Author(s):

Rosemary Nicholas Fiddler ◽

Kathleen M Gentilcore

Keyword(s):

Filter Paper ◽

Meat Products ◽

Significant Error ◽

Cured Meat ◽

Aoac Method ◽

Source Of Error ◽

Nitrite Content

Abstract Samples of filter paper were found which contain sufficient nitrite to cause significant error in determining the nitrite content of cured meat products by the official AOAC method. Six of 28 boxes of filter paper examined were contaminated with nitrite. All 6 contaminated boxes were the same brand and grade. These samples of filter paper could contribute from 4.6 to 18.4 ppm nitrite to the amount of nitrite analyzed for in meat.

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Solid-Phase Extraction Method for Volatile N-Nitrosamines in Hams Processed with Elastic Rubber Netting

Journal of AOAC International ◽

10.1093/jaoac/75.3.438 ◽

1992 ◽

Vol 75 (3) ◽

pp. 438-442 ◽

Cited By ~ 6

Author(s):

John W Pensabene ◽

Walter Fiddler ◽

Robert A Gates

Keyword(s):

Solid Phase Extraction ◽

Solid Phase ◽

Meat Products ◽

Phase Extraction ◽

Significant Difference ◽

Cured Meat ◽

Different Types ◽

Elastic Rubber ◽

Spe Method

Abstract A method was developed for the determination of volatile N-nitrosamines in hams processed In elastic rubber nettings. The method was based on a modification of a solid-phase extraction (SPE) procedure used in the past to determine selected nitrosamines in different types of cured meat products. The nitrosamines detected in ham most likely originate from the amine precursors in rubber and from the nitrite commonly used in the meat curing process. The method was compared with 2 established procedures for N-nitrosodibutylamine (NDBA) analysis in cured meat products: the mineral oil distillation procedure (MOD) and the low temperature vacuum distillation procedure (LTVD). All 3 methods used the same gas chromatographic/chemlluminescent detection conditions and system. No significant difference was found between the MOD and LTVD methods. These methods were found to yield significantly higher NDBA levels than the SPE procedure. When 2,6-dimethylmorpholine was added to the sample before analysis in the MOD and LTVD procedures, artifactual nitrosamines were formed. No artifactual formation was noted in the SPE method. We propose that the new SPE method replace the current methods being used for analysis of netted, cured meat products.

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