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

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.

Determination of Total N-Nitroso Compounds in Biological Fluids By Photolytic Denitrosation and Thermal Energy Analysis

1993 ◽  
Vol 21 (1-2) ◽  
pp. 1-9 ◽  
Author(s):  
George M. Janini ◽  
Stephen D. Fox ◽  
Michael L. Citro ◽  
Gary M. Muschik ◽  
Haleem J. Issaq
Keyword(s):  
Thermal Energy ◽  
Energy Analysis ◽  
Biological Fluids ◽  
Nitroso Compounds ◽  
Total N

Improved group determination of total N-nitroso compounds in human gastric juice by chemical denitrosation and thermal energy analysis

The Analyst ◽  
1987 ◽  
Vol 112 (7) ◽  
pp. 945 ◽  
Author(s):  
Brigitte Pignatelli ◽  
Isabelle Richard ◽  
Marie Christine Bourgade ◽  
Helmut Bartsch
Keyword(s):  
Gastric Juice ◽  
Thermal Energy ◽  
Energy Analysis ◽  
Nitroso Compounds ◽  
Total N ◽  
Human Gastric Juice

scholarly journals An Ultrasound Assessed Extraction Combined with Ion-Pair HPLC Method and Risk Assessment of Nitrite and Nitrate in Cured Meat

2018 ◽  
Vol 2018 ◽  
pp. 1-6 ◽  
Author(s):  
Babiker Yagoub Abdulkair ◽  
Amin O. Elzupir ◽  
Abdulaziz S. Alamer
Keyword(s):  
Risk Assessment ◽  
Tetrabutylammonium Bromide ◽  
Meat Products ◽  
Correlation Coefficients ◽  
Dietary Exposure ◽  
Hplc Method ◽  
Processed Meat ◽  
Disodium Hydrogen Phosphate ◽  
Cured Meat

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.

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

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.

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

2016 ◽  
Vol 210 ◽  
pp. 338-343 ◽  
Author(s):  
Hui Song ◽  
Haihong Wu ◽  
Zhiming Geng ◽  
Chong Sun ◽  
Shuang Ren ◽  
...  
Keyword(s):  
Simultaneous Determination ◽  
Meat Products ◽  
Cured Meat

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

2016 ◽  
Vol 9 (10) ◽  
pp. 2832-2841 ◽  
Author(s):  
Hui Song ◽  
Haihong Wu ◽  
Zhiming Geng ◽  
Chong Sun ◽  
Shuang Ren ◽  
...  
Keyword(s):  
Simultaneous Determination ◽  
Meat Products ◽  
Cured Meat

Determination of volatile nitrosamines in various meat products using comprehensive gas chromatography–nitrogen chemiluminescence detection

2010 ◽  
Vol 48 (11) ◽  
pp. 3268-3273 ◽  
Author(s):  
Mustafa Z. Ozel ◽  
Fahrettin Gogus ◽  
Sibel Yagci ◽  
Jacqueline F. Hamilton ◽  
Alastair C. Lewis
Keyword(s):  
Gas Chromatography ◽  
Meat Products ◽  
Chemiluminescence Detection ◽  
Volatile Nitrosamines

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

2006 ◽  
Vol 89 (3) ◽  
pp. 712-719 ◽  
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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