Determination of Nitrite and Nitrate in Brazilian Meats Using High Shear Homogenization
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Determination of Nitrite and Nitrate in Brazilian Meats Using High Shear Homogenization Elisabete Alves Pereira & João F. S. Petruci & Arnaldo Alves Cardoso
Received: 18 May 2011 / Accepted: 22 August 2011 / Published online: 6 September 2011 # Springer Science+Business Media, LLC 2011
Abstract Nitrate and nitrite are usually added to processed meat products to protect against the growth of microorganisms. Two sample preparation methodologies using either manual grinding (with a mortar and pestle) or mechanical high shear homogenization were investigated and compared. The results showed that high shear homogenization was the most suitable for the extraction of nitrite and nitrate from ham, salami, and bacon samples, achieving high extraction recoveries (>98%) together with low relative standard deviations (RSDs) for the samples analyzed. Analyses were performed using capillary electrophoresis. A running buffer consisting of 60 mmol L−1 tetraborate and 0.2 mmol L−1 cetyltrimethylammonium bromide enabled separation of the analytes in 96% for both nitrate and nitrite in all three of these food matrices. Recoveries were
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