Comparison of calorimetric and HPLC methods in measuring nitrate content of meat products: An economic evaluation

Subject Areas : Food Science and Technology

مسعود moradi ¹ ( - Ms.c of Environmental Health Engineering and Member of Environmental Epidemiological Research Center, Kermanshah University of Medical Sciences, Ph.D Student of Environmental Health Engineering, Iran University of Medical Sciences, Tehran, Iran )
کیومرث SHarafi ² ( Instructor of Environmental Health Engineering, Kermanshah University of Medical Sciences, Ph.D Student of Environmental Health Engineering, Tehran University of Medical Sciences, Tehran, Iran. )
سهراب Delangizan ³ ( - Assistant professor of Economy, Social Science Department of Razi University, Kermanshah, Iran. )
ستار Jamshidpoor ⁴ ( - Ms.c of Food Technology, Laboratory of Food and Drug Assistance, Kermanshah University of Medical Sciences, Kermanshah, Iran. )

Received: 2013-07-03 Accepted : 2014-06-22 Published : 2014-02-20

Keywords: Nitrate, HPLC, Meat products, Colorimetery, Economical evaluation,

Abstract :

Nitrate is a flavors compound, color stabilizer and growth inhibitor of anaerobic microorganisms in meat products. High concentration of nitrate in food can cause methaemoglobinaemia and is recognized as carcinogenic. Therefore, accurate determination of nitrate is crucial to ensure consumers’ health. Regularly, nitrate is estimated by colorimetric and HPLC methods. In measurement of nitrate, the efficiency, accuracy, speed and amount of material are important from economical point of view. In this study, the cost of initial investment, staff, consumable material and equipments used by the two methods were calculated and finally Net Present Value (NPV) was estimated for each of them. The rate of interest was considered from 4 until 30%. According to the results the amount of initial investment, annual cost of staff and consumable materials for colorimetric method were determined as 274000000, 379080000 and 214289130 Rials, respectively. These costs for HPLC method were 342000000, 252720000 and 7633080 Rials, respectively. NPV in minimum and maximum rates of interest (4 and 30%) for colorimetric method were 8368344000 and 2242330000 Rials and for HPLC method were estimated at 4035848000 and 1207544000 Rials. As a consequence, HPLC is more economical and could be recommended for the routine measurement of nitrate in of food safety laboratories.

References:

• ·    بابایی، زین العابدین؛ باقری، غلامعلی؛ صالحی‌فر، ابراهیم؛ جوادیان، بهزاد و کریم‌زاده، لاله (1390). اندازه‌گیری باقی‌مانده نیترات و نیتریت سدیم در فرآورده‌های گوشتی تولیدی بعضی از شهرهای استان مازندران در نیمه دوم‌ سال 1387. مجله علوم پزشکی مازندران، جلد 21، شماره 1، صفحات: 233-228.


• ·   موئسسه استاندارد و تحقیقات صنعتی ایران. تعیین نیترات محتوی در گوشت و فرآورده‌های آن. (1381). چاپ اول، شماره 988.

 

• Anderson, K.E., Potter, J.D. and Mack, T.M. (1996). Pancreatic cancer. In: Schottenfeld D, Fraumeni JF, eds. Cancer epidemiology and prevention. New York: Oxford University, 725-771.


• Cassens, R. (1995). Use of sodium nitrite in cured meats today. Food Technology, 49: 72-80.


• Dennis, M.J., Key, P.E., Pap worth, T., Pointer, M. and Massey, R.C. (1990). The determination of nitrate and nitrite in cured meat by HPLC/UV. Food Additives and Contaminants, 7: 455-461.


• Howe, G.R. and Burch, J.D. (1996). Nutrition and pancreatic cancer. Cancer Causes Control, 7: 69-82.


• Hurst, J.K. and Lumar, S.V. (1997).Chemistry Research Toxicology, 10: 804–809.


• Hosseini Darani, F., Zeinali, H., Shirani Rad, A.H., Khourgami, A. and Nasrollahi, H. (2013). Effect of planting date and nitrogen fertilizer on two varieties (inner and outer) of spinach Annals of Biological Research, 4 (2): 56-59.


• Jeffrey, J., Andrew S. and Milkowski, L. (2012). Human safety controversies surrounding nitrate and nitrite in the diet. Journal of Nitric Oxide, 26: 259–266.


• Karimzadeh, L., Koohdani, F., Mahmodi, M., Safari, F. and Babaee, Z. (2010).  Determination of Nitrate and Nitrite Residues in Smoked Caspian Kutum, Rutilus frisii kutum and Mullet, Liza auratus in the North of Iran. World Journal of Fish and Marine Sciences, 2(1): 62-65.


• Oztekin, N., Said Nutku, M. and BediaErim, F. (2002) Simultaneous determination of nitrite and nitrate in meat products and vegetables by capillary electrophoresis. Food Chemistry, 76: 103-106.


• Reszka, K.J., Matuszak, Z. and Chignell, C.F. (1997). Lactoperoxidase-catalyzed oxidation of the anticancer agent mitoxantrone by nitrogen dioxide (NO₂•) radicals. Chemistry Research Toxicology, 2: 1325–1330.


• Vlascici, D., Bizerea, O., Fagadar-Cosma, E., Brumaru, C. and Papoe, G. (2003). Comparative Study For Determination of Nitrate in Meat Products, 7^th International Symposium Interdisciplinary Regional Research-ISIRR 2003 HUNGARY-YUGOSLAVIA – ROMANIA, Hunedoara, Romania 25^th - 26^th, September, 2003, CD-book, Symposium IV- Lucrarea, 0415: 383-388.


• Wang, C.J., Huang, H.P., Tseng, T.H., Lin, Y.L. and Shiow, S.J. (1995). Arch Toxicol, 70: 5–10.


• Zanardi, E., Dazzi, G., Madarena, G. and Chizzolini, R. (2002). Comparative study on nitrate and nitrite ions determination. Annali della Facolta Medicina, 8: 79-86.


• Zatar, N.A., Abu-Eid, M.A. and Eid, A.F. (1999). Spectrophotometric determination of nitrite and nitrate using phosphomolybdenum blue complex. Talanta, 50(4): 819–826.