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
,
عطااله اژدری
2
,
غلامرضا شریف‌زاده
3
1 - دانش‌آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، واحد بیرجند، دانشگاه آزاد اسلامی، بیرجند، ایران
2 - استادیار، گروه علوم و صنایع غذایی، واحد بیرجند، دانشگاه آزاد اسلامی، بیرجند، ایران
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
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