The analysis and comparison of nitrite determinated methodsin meat product

Abstract

Nitrite is the common food additives in meat product, and they might induce bad impact on the human body. Therefore, the faster and more accurately of nitrite method is very important. In this study nitrite content used ultraviolet method of spectrophotometry, naphthyl ethylenediamine hydrochloride method and griess reagent colorimetric method, then three methods of repeatability, stability and recovery percent were compared. The results indicated that naphthyl ethylenediamine hydrochloride method showed good repeatability, remarkable stability and high recovery percent, so this method was the appropriate method when nitrite in meat product. © 2011 IEEE.