The aim of this study was to determine of nitrite ions (NO-2) in some locally produced, processed meats samples. Twenty three samples were obtained from the local markets in Khartoum state. The cured meat samples include Sausages, Martidala, Beef berger, Basterma, Hot dogs and Frankfurters. Nitrite ions were extracted from the samples by hot water. Nitrite content for each sample extract was measured by Uv-Vis spectrophotometry. Three samples showed nil nitrite content. Twenty samples showed nitrite content within the permissible range (130mg/Kg) according to national regulation for food additives (Sudan, 2006). The highest mean values were founded in Hot dog samples (6.88mg/kg) and the lowest mean values were founded in Sausages samples (0.66mg/kg). The concentration was expressed as sodium nitrite (NaNO2).
Abd, M (2021). Spectrophotometric Determination of Nitrite content in Cured Meats. Afribary. Retrieved from https://track.afribary.com/works/spectrophotometric-determination-of-nitrite-content-in-cured-meats
Abd, Manal "Spectrophotometric Determination of Nitrite content in Cured Meats" Afribary. Afribary, 12 May. 2021, https://track.afribary.com/works/spectrophotometric-determination-of-nitrite-content-in-cured-meats. Accessed 27 Sep. 2024.
Abd, Manal . "Spectrophotometric Determination of Nitrite content in Cured Meats". Afribary, Afribary, 12 May. 2021. Web. 27 Sep. 2024. < https://track.afribary.com/works/spectrophotometric-determination-of-nitrite-content-in-cured-meats >.
Abd, Manal . "Spectrophotometric Determination of Nitrite content in Cured Meats" Afribary (2021). Accessed September 27, 2024. https://track.afribary.com/works/spectrophotometric-determination-of-nitrite-content-in-cured-meats