Stručni rad
https://doi.org/10.31727/m.26.5.3
Levels of nitrite and nitrate content in traditional dry sausage “homemade kulen”
Krešimir Mastanjević
orcid.org/0000-0002-2110-6141
; Faculty of Food Technology, University of J. J. Strossmayer in Osijek, Osijek, Croatia
*
Dragan Kovačević
; Faculty of Food Technology, University of J. J. Strossmayer in Osijek, Osijek, Croatia
Martina Daničić
; Faculty of Food Technology, University of J. J. Strossmayer in Osijek, Osijek, Croatia
Kristina Habschied
orcid.org/0000-0001-9404-5688
; Faculty of Food Technology, University of J. J. Strossmayer in Osijek, Osijek, Croatia
* Dopisni autor.
Sažetak
When it comes to sausages production, the meat industry relies on the effectiveness of antimicrobial agents such as nitrite (NO2 − ), nitrate (NO3 − ) and their potassium and sodium salts. These additives are important as curing agents, antioxidants, and they enhance the color, flavor, aroma and inhibit the growth and reproduction of bacteria Staphylococcus aureus and Clostridium botulinum. However, nitrites and nitrates are known to react in such a way to form N-nitrosamines which are, according to the IARC (International Agency for Research on Cancer), claimed as probably or possibly carcinogen. This stimulated the establishment of The European Regulation (EC) No 1333/2008 which regulates the maximum permitted levels of nitrate and nitrate additives in meat products. Commercially available meat products are designated to 150 mgkg− 1 and for traditional meat products this limit was set each product type (50 to 180 mg kg−1 and from 10 to 300 mg kg−1 for nitrite and nitrate). On the other hand, the European Regulation (EC) No 2108/2023 prescribes (from the 9th of October 2025.) the reduction of nitrite and nitrate in dry sausages to 80 and 90 mgkg− 1. The aim of this investigation was to screen the nitrate and nitrite levels in commercially available dry sausage “Homemade kulen”. The investigation was conducted consecutively for four years and 158 samples of “Homemeade kulen” have been analyzed. The results show that mean value for nitrites was 4.42 mgkg−1 and for nitrates 16.22 mgkg−1 in the first year. In year two, mean values were a bit higher, amounting to 5.68 mgkg−1 for nitrites and 17.86 mgkg−1 for nitrates. In the third year samples showed a drop in nitrite and nitrate mean values (2.92 and 9.80 mgkg−1) while in the fourth year nitrites showed and increase to 4.95 mgkg−1 and nitrates to 19.32 mgkg−1. Maximal values ranged 7.82−19.67 mgkg−1. Minimal values for years three and four were 2.65 mgkg−1 and 1.45 mgkg−1. Maximal value for nitrates was reached in year four amounting above 90 mgkg−1. This shows that this kind of traditional products contain nitrates and nitrites and the amounts of this additive must be monitored
Ključne riječi
nitrate; nitrite; dry sausage; Homemade kulen
Hrčak ID:
321293
URI
Datum izdavanja:
14.10.2024.
hrvatski njemački španjolski talijanski
Posjeta: 318 *