Fluorometric Determination of Nitrite in Cured Meats

1975 ◽  
Vol 58 (3) ◽  
pp. 469-473
Author(s):  
Elia D Coppola ◽  
Alphonse F Wickroski ◽  
J. Gordon Hanna
Keyword(s):  
Sodium Nitrite ◽  
Fluorescence Spectra ◽  
Meat Products ◽  
Sulfanilic Acid ◽  
Primary Amines ◽  
Fluorometric Method ◽  
Meat Extract ◽  
Cured Meats ◽  
Nitrite Content

Abstract An indirect fluorometric method for determining sodium nitrite in meat products is presented. The extracted sodium nitrite is consumed in a diazotization reaction with a measured excess of sulfanilic acid. Fluorescamine, which acts selectively with primary amines such as sulfanilic acid, is a fluorogenic reagent for the excess amine. The amine consumed, calculated by difference from the total originally present, is directly related to the sodium nitrite content of the sample. Interferences from amino acids and soluble proteins in the meat extract are eliminated by judicious use of a secondary peak in the fluorescence spectra (436 nm excitation, 495 nm fluorescence) combined with measurement at low pH (3.30). The recoveries of sodium nitrite ranged from 83.2 to 99.6% with an average of 93.4% and a standard deviation of ±5.28% for 11 determinations.

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

1975 ◽  
Vol 58 (5) ◽  
pp. 1069-1070 ◽  
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.

Determination of Gentamicin Residual in Duck Meat Using Fluorescence Analysis Method

2014 ◽  
Vol 1033-1034 ◽  
pp. 638-642
Author(s):  
Xiao Wang ◽  
Jiang Xu ◽  
Mu Hua Liu ◽  
Jin Hui Zhao ◽  
Qian Hong
Keyword(s):  
Correlation Coefficient ◽  
Fluorescence Spectra ◽  
Limit Of Detection ◽  
Fluorescence Analysis ◽  
Excitation Wavelength ◽  
Analysis Method ◽  
Standard Samples ◽  
Meat Extract ◽  
Coefficient Of Regression

Gentamicin is a kind of aminoglycoside antibiotics and widely used in the prevention and treatment of the duck diseases. A prediction model was established for the rapid detection of Gentamicin residue in duck meat using fluorescence analysis method according to the strong fluorescent characteristic of the generated derivative for Gentamicin and o-phthaldialdehyde (OPA) in the presence of emulsifier OP-10 and mercaptoethanol.The fluorescence spectra of the duck meat containing Gentamicin were analyzed, the optimum excitation wavelength of the material was 340 nm and the optimum emission wavelength was 442 nm. Fluorescence intensity and the concentration of the standard samples presented the good linear relationship, the linear correlation coefficient was 0.9963 and the limit of detection was 0.47 μg/mL in the dynamic rang of 0.5 ~6.5μg/mL. The correlation coefficient of regression equation was 0.9968 for the samples of duck meat extract. The experimental results showed that the fluorescence analysis method had a good performance and accuracy in detecting the Gentamicin residue in duck meat.

Inaccurate values for direct bilirubin with some commonly used direct bilirubin procedures.

1985 ◽  
Vol 31 (9) ◽  
pp. 1560-1563 ◽  
Author(s):  
K M Chan ◽  
M G Scott ◽  
T W Wu ◽  
R E Clouse ◽  
D R Calvin ◽  
...  
Keyword(s):  
Sodium Nitrite ◽  
Systematic Investigation ◽  
Sulfanilic Acid ◽  
Direct Bilirubin ◽  
Serum Samples ◽  
Reaction Conditions ◽  
Acid Method ◽  
Liquid Chromatographic ◽  
Normal Controls

Abstract We compared five methods for the determination of total and direct bilirubins in serum samples from normal controls, subjects with Gilbert's syndrome, and serum pools containing about 50 and 150 mg of total bilirubin per liter. The Kodak Ektachem method and a diazotized sulfanilic acid method with 0.15 mmol/L sodium nitrite concentrations are the only methods that gave accurate direct bilirubin values, as judged by liquid-chromatographic results. The aca method that involved p-nitrobenzene diazonium tetrafluoroborate and another diazotized sulfanilic acid method with a higher concentration of sodium nitrite (0.8 mmol/L) yielded falsely high values for direct bilirubin, which could lead to clinical confusion. The more recently introduced diazotized sulfanilic acid method of the aca gave substantially better results than the p-nitrobenzene diazonium tetrafluoroborate method but was still inaccurate. Systematic investigation of these procedures revealed that the overestimation of direct bilirubin by the diazotized sulfanilic acid method was related to the amount of unconjugated bilirubin present and its ability to react as direct bilirubin in the presence of higher concentrations of sodium nitrite. Inherent properties of p-nitrobenzene diazonium tetrafluoroborate appeared to be responsible for inaccuracies in that method, which could not be corrected by varying reagent concentration or the reaction conditions.

Simple and Fast Fluorometric Method for the Determination of Glycine (Or Any Primary Amine) in Dietetic Beverages

1974 ◽  
Vol 57 (6) ◽  
pp. 1265-1268
Author(s):  
Elia D Coppola ◽  
J Gordon Hanna
Keyword(s):  
Alkaline Solution ◽  
Primary Amine ◽  
Screening Procedure ◽  
Primary Amines ◽  
Fluorometric Method ◽  
Average Recovery

Abstract The reagent fluorescamine (4-phenylspiro- (furan-2 (3H),l´-phthalan)-3,3´-dione), which reacts selectively with primary amines in alkaline solution, has been used to determine glycine in dietetic beverages in a simple and fast fluorometric procedure. As little as 0.02% glycine can be determined. An average recovery of 100.3±3.76% was obtained for added glycine in a series of 9 determinations. The method can be used as a screening procedure to confirm or exclude the presence of glycine in dietetic beverages.

Studies on the Use of the van den Bergh Reagent for Determination of Serum Bilirubin

1959 ◽  
Vol 5 (5) ◽  
pp. 470-478 ◽  
Author(s):  
Samuel Meites ◽  
Cecelia K Hogg
Keyword(s):  
Reaction Time ◽  
Hydrochloric Acid ◽  
Sodium Nitrite ◽  
Serum Bilirubin ◽  
Sulfanilic Acid ◽  
Total Serum Bilirubin ◽  
Total Serum ◽  
Bilirubin Concentration ◽  
Effects Of Temperature

Abstract 1. By increasing the concentration of hydrochloric acid, sulfanilic acid, and sodium nitrite in the van den Bergh reagent used for determining total serum bilirubin it is possible to increase the absorbance of azobilirubin and to accelerate its reaction time to less than 10 minutes. A modified reagent is proposed for the Malloy and Evelyn procedure. 2. The effects of temperature, urea, and protein on the coupling of serum bilirubin are discussed. 3. Hemolysis seriously affects the coupling of bilirubin. The decrease in azobilirubin production appears to vary directly with the amount of hemolysis. When the amount of hemolysis is constant, the decrease in azobilirubin production appears to vary inversely with the bilirubin concentration. The interfering effect of hemoglobin is unexplained.

scholarly journals Validation of an Analytical Method for Nitrite and Nitrate Determination in Meat Foods for Infants by Ion Chromatography with Conductivity Detection

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1238
Author(s):  
Donatella Coviello ◽  
Raffaella Pascale ◽  
Rosanna Ciriello ◽  
Anna Maria Salvi ◽  
Antonio Guerrieri ◽  
...  
Keyword(s):  
Ion Chromatography ◽  
Daily Intake ◽  
Meat Products ◽  
Conductivity Detection ◽  
Cured Meats ◽  
Nitrate Determination ◽  
Meat Samples ◽  
Nitrate And Nitrite ◽  
First Time ◽  
Nitrite Content

Nitrate and nitrite as sodium or potassium salts are usually added to meat products to develop the characteristic flavor, to inhibit the growth of microorganisms (particularly Clostridium botulinum), and effectively control rancidity by inhibiting lipid oxidation. However, both nitrate and nitrite ions need to be monitored for ensuring the quality and safety of cured meats. In this work, for the first time the content of nitrite and nitrate ions in homogenized meat samples of baby foods was determined by a validated method based on ion chromatography (IC) coupled with conductivity detection. Recoveries of nitrate and nitrite ions in meat samples were not lower than 84 ± 6%. The detection limits of nitrate and nitrite were 0.08 mg L−1 and 0.13 mg L−1, respectively. Five commercial samples of homogenized meat, namely lamb, rabbit, chicken, veal, and beef, for infant feeding were investigated; while nitrite content was below the detection limit, nitrate ranged from 10.7 to 21.0 mg kg−1. The results indicated that nitrate contents were below the European (EU) fixed value of 200 mg kg−1, and an acceptable daily intake of 3.7 mg kg−1 was estimated.

scholarly journals ASTAXANTHIN EXTRACT UTILIZATION IN THE TECHNOLOGY OF PRODUCING COOKED SAUSAGES WITH A LOW CONTENT OF SODIUM NITRITE

2019 ◽  
Vol 16 (31) ◽  
pp. 719-728
Author(s):  
Aysel S. VELIYEVA ◽  
Irina A. KADNIKOVA ◽  
Tatyana K. KALENIK
Keyword(s):  
Sodium Nitrite ◽  
Room Temperature ◽  
Antioxidant Properties ◽  
Meat Products ◽  
Urgent Task ◽  
Dpph Method ◽  
Priority Direction ◽  
Pigment Extract ◽  
Cooked Meat ◽  
Nitrite Content

The priority direction for the development of meat products technology is the development of recipes for cooked sausages with low residual sodium nitrite content. The search for substances of natural origin capable of influencing the formation of the cooked sausages color and exercising antioxidant properties is an urgent task today. In the submitted practice, an extract of astaxanthin of industrial production (China) was used. The antioxidant activity of the astaxanthin extract was traced by the DPPH method (2, 2-diphenyl-1-picrylhydrazyl) at 517 nm with the Shimadzu UV-1800 spectrophotometer. The content of myoglobin was determined from the optical density of the cooked sausage pigment extract, obtained after extraction with an aqueous solution of acetone, at a wavelength of 540 nm.Astaxanthin in concentrations of 0.08 and 0.1% positively affected the process of color formation and the preservation of fats in the meat formula of cooked sausages. It was determined that, before administration to the meat formula, the extract of astaxanthin should be dissolved in vegetable oil and left for 3 hours at room temperature. Thus, it's uniform spacing over the stuffing (forcemeat) is achieved without the formation of “red spots”. Astaxanthin is quite stable in meat formulas and gives the cooked meat products a familiar pink color. It is determined that the extract of astaxanthin is recommended for use in the technology of cooked sausages in concentrations of 0.08-0.1% to the mass of the forcemeat.

Fluorometric Determination of Tyrosine

1969 ◽  
Vol 15 (7) ◽  
pp. 611-620 ◽  
Author(s):  
John A Ambrose ◽  
Peggy Sullivan ◽  
Ann Ingerson ◽  
Ruby Lee Brown
Keyword(s):  
Nitric Acid ◽  
Phosphoric Acid ◽  
Sodium Nitrite ◽  
Ethylene Dichloride ◽  
Fluorometric Method ◽  
Fluorometric Determination ◽  
Acid Reagent ◽  
Made In

Abstract Modifications were made in the fluorometric method for the determination of serum tyrosine. An accurate and precise procedure was developed which did not involve the usual extraction with ethylene dichloride. The instability of the reaction mixture containing nitrosonaphthol, nitric acid, and sodium nitrite was corrected by the use of a phosphoric acid reagent.

Determination of Nitrite and Nitrate in Meat Products

1966 ◽  
Vol 49 (4) ◽  
pp. 875-877
Author(s):  
Wendell A Landmann
Keyword(s):  
Simultaneous Determination ◽  
Meat Products ◽  
Sulfanilic Acid ◽  
Cadmium Nitrate ◽  
Before And After ◽  
Metallic Cadmium ◽  
Nitrate And Nitrite

Abstract A study was initiated on a method for the simultaneous determination of nitrate and nitrite in meat products. Nitrate and nitrite are determined by difference before and after the reduction of nitrate with metallic cadmium. Nitrate is diazotized, coupled with sulfanilic acid and 1-naphthol, and measured. From 93 to 95% of nitrate and nitrite added to meat can be recovered, and nitrate and nitrite do not interfere with each other in the determination. Ruggedness tests were satisfactory, and the method should be studied collaboratively.

Survival and Growth of Clostridium perfringens in Commercial No-Nitrate-or-Nitrite-Added (Natural and Organic) Frankfurters, Hams, and Bacon

2011 ◽  
Vol 74 (3) ◽  
pp. 410-416 ◽  
Author(s):  
ARMITRA L. JACKSON ◽  
GARY A. SULLIVAN ◽  
CHARLWIT KULCHAIYAWAT ◽  
JOSEPH G. SEBRANEK ◽  
JAMES S. DICKSON
Keyword(s):  
Clostridium Perfringens ◽  
Sodium Nitrite ◽  
Growth Response ◽  
Meat Products ◽  
Protective Measures ◽  
Processed Meats ◽  
Cured Meats ◽  
Cured Meat ◽  
Survival And Growth ◽  
Preservative Free

The popularity of “preservative-free” foods among consumers has stimulated rapid growth of processed meats manufactured without sodium nitrite. The objective of this study was to quantify the potential for Clostridium perfringens growth in commercially available processed meats manufactured without the direct addition of nitrite or nitrate. Commercial brands of naturally cured, no-nitrate-or-nitrite-added frankfurters (10 samples), hams (7 samples), and bacon (9 samples) were obtained from retail stores and challenged with a three-strain inoculation (5 log CFU/g) of C. perfringens. Reduced inhibition (P < 0.05) was observed in seven brands of frankfurters, six brands of hams, and four brands of bacon when compared with each respective sodium nitrite–added control. In naturally cured and truly uncured commercial frankfurters, growth over time was approximately 4.7 log, while conventionally cured frankfurters exhibited growth at 1.7 log. Naturally cured ham and bacon products exhibited growth at 4.8 and 3.4 log, respectively, while their conventionally cured counterparts exhibited growth at 2.6 and 2.3 log, respectively. These products also demonstrated variation in growth response. The results indicate that commercially available natural/organic naturally cured meats have more potential for growth of this pathogen than do conventionally cured products. Natural and organic processed meats may require additional protective measures in order to consistently provide the level of safety from bacterial pathogens achieved by conventionally cured meat products, and which is expected by consumers.

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