ارزیابی میزان نیتریت در سوسیس و کالباس عرضه شده در شهر طبس
محورهای موضوعی : فصلنامه کیفیت و ماندگاری تولیدات کشاورزی و مواد غذایی
محمدرضا مروی‌مقدم
1
(دانش‌آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، واحد بیرجند، دانشگاه آزاد اسلامی، بیرجند، ایران)
عطااله اژدری
2
(استادیار، گروه علوم و صنایع غذایی، واحد بیرجند، دانشگاه آزاد اسلامی، بیرجند، ایران)
غلامرضا شریف‌زاده
3
(استادیار، مرکز تحقیقات عوامل اجتماعی مؤثّر بر سلامت، دانشگاه علوم پزشکی بیرجند، بیرجند، ایران)
کلید واژه: نیتریت, طبس, سوسیس, کالباس,
چکیده مقاله :
نیتریت و نیترات از جمله افزودنی های مجاز مورد استفاده در فرایند تولید برخی فرآورده های گوشتی بشمار میروند. استفاده بیش از اندازه این ترکیبات شیمیایی مخاطره آمیز بوده و سلامتی مصرف کننده را به خطر می اندازد. این پژوهش با هدف ارزیابی میزان نیتریت درانواع سوسیس و کالباس عرضه شده در فروشگاه‌های شهر طبس و مطابقت آن با حد مجاز استاندارد ملی ایران انجام پذیرفت.در مجموع تعداد100نمونه انواع سوسیس و کالباس با درصدهای مختلف گوشت از چهار برند پرمصرف در شهر طبس در فواصل زمانی متفاوت بطور کاملا تصادفی جمع آوری و در آزمایشگاه مواد غذایی اداره کل استاندارد و تحقیقات صنعتی استان خراسان جنوبی با روش اسپکتروفتومتری مورد آزمون قرارگرفتند. آنالیز آماری داده ها نشان داد که میزان باقیمانده نیتریت در کالباس مارتادلا، کالباس خشک، سوسیس آلمانی و سوسیس کوکتل به ترتیب در24، 16، 12 و4 درصد نمونه ها بیشتر از حد مجاز بود، در این رابطه در مجموع 14درصد از نمونه های مورد آزمون غیر قابل مصرف تشخیص داده شدند. میانگین نیتریت در کل نمونه ها 2.8±ppm 72.33 تعیین گردید. در این رابطه کمترین مقدار میانگین نیتریت در سوسیس کوکتل (3.04 ±52.1 ppm) و بیشترین مقدار درکالباس مارتادلا(ppm92 ±4.7 ) ارزیابی گردید. میزان باقیمانده نیتریت در20 درصد نمونه های کالباس و 8 درصد نمونه های سوسیس بیشتر از حد مجاز بود که این وضعیت نگران کننده است بنابراین اعمال نظارت های پیشگیرانه دقیق تر ضروری بوده، ضمن آن‌که جایگزینی بخشی از نیتریت با نگهدارنده‌های طبیعی پیشنهاد می گردد.
Nitrite and nitrate are used in some products, such as sausages. Excessive consumption of these chemicals is hazardous for humans, so the use of these compounds must be within the standards ranges. The aim of this research was measurement of nitrite residue in meat products which were marketed in Tabas city. Totally100samples from four different meat products were collected randomly and studied in the food laboratory of South Khorasan provincial of standard and industrial research service by spectrophotometric method. Data were analyzed with SPSS-19 software. The statistical analysis of data showed that the nitrite content in Mortadella, dry sausages, Bockwursts and cocktail sausages was higher than Iranian standard limit in 24%, 16%, 12% and 4% of samples, respectively and in this regard, 14% of all samples were distinguished unusable. The average amount of nitrite in all samples was 72.33± 2.8ppm, moreover the highest and the lowest level of nitrite observed in Mortadella (92±4.7 ppm) and Cocktail sausages (52.1±3.04 ppm), respectively, also the average amount of nitrite in all samples and different brands, was lower than the Iranian standard limit, significantly (P<0.05). The results of this survey indicate that nitrite residue in 20% of Mortadella & dry sausage samples and 8% of Bockwursts & cocktail sausage samples were higher than the standard limit, so it is believed that stricter preventive measuring is necessary and partial replacement of nitrate with natural preservatives is also recommended
1-Verbeke W, Pérez-Cueto FJA, De Barce-llos MD, Krystallis A, Grunert KG. Euro-pean citizen and consumer attitudes and pre-ferences regarding beef and pork. Meat Scie-nce. 2010;84: 284-292.
2-Petrov J. Production of meat and meat pro-ducts, Sofia: Zemizdat.pH induced stress on growth and survival of Clostridium perfrin-gens Type an isolates carrying chromosomal or plasmid-borne enterotoxin genes. Applied and Environmental Microbiology. 2001; 72: 7620-7625.
3-Honikel K.D. The use and control of nitrite and nitrite for the sausage using of meat pro-ducts. Meat Science. 2008; 78(1): 68-76.
4-Sadeghi E, Hashemian AH, Soltanian M, Soltanian S, Mohammadi M. Study of nitrite and nitrate levels in meat products distribu-ted in Kermanshah. Iran Occupational Heal-th. 2015; 11(6):94-100.
5-Rokni N. Science &Technology of Meat. 8th ed. Tehran University Publications. 2018: 129-130.
6-Iranian National Standards Organization. Sausage-Specifications and Test Methods. 3th revision. Iranian National Standard. 2005; 2303. [Persian]
7-Luiz VH, Pezza L, Pezza HR. Determina-tion of nitrite in meat products and water using dapsone with combined spot test/diff-use reflectance on filter paper. Food Chemis-try. 2012; 134(4):51-2546.
8-Deda MS, Bloukas JG, Fista GA. Effect of tomato paste and nitrite level on processing and quality characteristics of frankfurters. Meat Science. 2007;76:501-508.
9-Hayes JE, Canonico I, Allen P. Effects of organic tomato pulp powder and nitrite level on the physicochemical, textural and sensory properties of pork luncheon roll. Meat Scie-nce. 2013;95:755-762. 10-Cockburn A, Bra-mbilla G, Fernández M.L, Arcella D, Bord-ajandi L.R., Cottrill, B.Nitrite in feed: From animal health to human health. Toxicology and Applied Pharmacology. 2013; 270(3): 17-209.
11-Jakszyn P, González CA. Nitrosamine and related food intake and gastric and esophageal cancer risk: a systematic review of the epidemiological evidence. World Jou-rnal of Gastroenterology. 2006; 12(27): 303-4296.
12-Masuda M, Mower HF, Pignatelli B, Celan I, Friesen MD. Nishino H. Formation of Nnitrosamines and N-nitramines by the reaction of secondary amines with peroxy-nitrite and other reactive nitrogen species: comparison with nitrotyrosine formation. Chemical Research in Toxicology. 2000; 13(4):8-301.
13-Mathews W. Survey of nitrite and nitrate in bacon and cured meat products, Available from: http://archive. Food. Gov. uk/ maff/ archive/food/ in fsheet/ 1998/ no 142/142 bucon. Htm.
14-Dineen NM, Kerry JP, Lynch PB, Buck-ley DJ, Morrisey PA and Arendt EK. Red-uced nitrite levels and dietary-tocopheryl acetate supplementation: Effects on the color and oxidative stability of cooked hams. Meat science. 2000; 55: 82-475.
15-Pourreza N, Fat'hi MR, Hatami A. Indir-ect cloud point extraction and spectroph-otometric determination of nitrite in water and meat products. Microchemical Journal. 2012; 104: 22-25.
16-Iranian National Standards Organization. Determination of nitrite Content (Reference method). First Revision. Third Edition. Iran-ian National Standard. 1996; 923. [Persian]
17-Li J, McClane B. Comparative effects of osmotic, sodium nitrite-induced, and pH-ind-uced stress on growth and survival of Clos-tridium perfringens type an isolates carrying chromosomal or plasmid-borne enterotoxin genes. Applied and Environmental Microbi-ology. 2006; 72(12):5-7620.
18-Andrée S, Jira W, Schwind KH, Wagner H, Schwägele F. Chemical safety of meat and meat products. Meat Science. 2010; 86: 38-48.
19-Pegg R, Shahidi F. Nitrite curing of meat: The N-Nitrosamine problem and nitrite alter-natives. Food & Nutrition Press, INC. Tru-mbull, Connexticut 06611, USA.2000; 23-67.
20-Lijinsky W. N-Nitroso compounds in the diet. Mutation Research/Genetic Toxicology and Environmental Mutagenesis .1999; 443 (1-2):129-138.
21-Kamkar A, Rokni N, Chraghali AM, Hosini H, Rezaei Mojaz M, Bokayi S, et al. Determination of nitrite residues in meat products marketed in Iran by spectrophotom-etric method. Quarterly Journal of Veterina-ry Research .2004; 59(2): 179-182. [Persian]
22-Alizadeh G, Kordsardouei H, Akhavan HR, Naghibzadeh Tahami A. Evaluation of Residual Nitrite Levels and Some Different Components in Meat Products in Kerman. Journal of Mazandaran University of Med-ical Sciences. 2015; 24(120):69-74. [Persian]
23-Kamkar A, Hossaini H, Alavi SA, Baho-nar AR. The study of nitrite residue in meat products Consumed in Tehran. Journal of Research and Development in livestock and aquaculture. 2004; 63: 60-65. [Persian]
24-Yarmohammadi A, Mirlohi M, Paknahad Z, Gholi Z. Nitrite assessment in highly used processed meat products in growing age gro-up in Isfahan city. International Journal of Environmental Health Engineering. 2015; 4 (3): 1-5.
25-Nasehinia H, Mehdinia SM, Ghorbani R, Noori Sepehr M. Nitrite concentration in distributed sausage in Semnan province. Bi-monthly payesh. 2008; 7(3):197-202. [Pers-ian]
_||_