Effect of Different Cooking Treatments on the Residual Level of Nitrite and Nitrate in Processed Meat Products and Margin of Safety (MoS) Assessment
Abstract
:1. Introduction
2. Materials and Methods
2.1. Sample Collection and Preparation Procedure for IC Analysis
2.2. Chemicals, Standards and Reagents
2.3. Apparatus and Ion Chromatography Method
2.4. Statistical Analysis
3. Results and Discussion
3.1. General Remarks
3.2. Margin of Safety (MoS) Assessment
3.3. Discussion and Regulatory Aspects
4. Conclusions
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Meat Product | Food Additives Declared on the Label | Nitrite (mg kg−1) | Nitrate (mg kg−1) | ||||||
---|---|---|---|---|---|---|---|---|---|
Raw | Baked | Grilled | Boiled | Raw | Baked | Grilled | Boiled | ||
Chicken Wurstel | E407, E412, E450, E301, E250 | 34.5 | 36.6 | 38.0 | 36.6 | 40.2 | 45.8 | 47.6 | 43.6 |
Chicken/Turkey Wurstel | E301, E250 | 65.7 | 21.8 | 22.0 | 13.2 | 20.2 | 32.1 | 39.5 | 31.1 |
Chicken Wurstel | E301, E250 | 38.3 | 25.1 | 25.8 | 14.3 | 28.0 | 45.6 | 49.8 | 32.9 |
Chicken/Turkey Wurstel | E301, E250 | 33.6 | 16.8 | 17.0 | 4.9 | 20.7 | 30.9 | 39.7 | 29.3 |
Chicken Wurstel | E301, E250 | 25.4 | 17.2 | 20.0 | 11.0 | 35.0 | 51.1 | 48.1 | 33.7 |
Chicken/Turkey Wurstel | E450, E452, E301, E250 | N.D. | N.D. | N.D. | N.D. | 32.1 | 45.1 | 35.0 | 33.5 |
Chicken/Turkey Wurstel | E450, E451, E316, E250 | 11.0 | 12.8 | 15.2 | 12.8 | 28.1 | 47.3 | 57.3 | 47.6 |
Chicken Wurstel | E301, E250 | 28.7 | 19.6 | 29.8 | 10.4 | 28.7 | 107.3 | 81.5 | 23.7 |
Chicken Wurstel | E301, E250 | 39.5 | 31.7 | 46.2 | 21.8 | 89.1 | 75.5 | 78.5 | 43.0 |
Chicken/Turkey Wurstel | E450, E452, E301, E250 | 13.7 | 8.9 | 11.2 | 6.0 | 33.6 | 39.3 | 34.6 | 28.2 |
Chicken/Turkey Wurstel | E301, E250 | 29.1 | 23.6 | 27.7 | 11.7 | 31.5 | 33.7 | 42.2 | 23.7 |
Chicken Wurstel | E301, E250 | 1.0 | 1.23 | 1.3 | 1.3 | 22.6 | 55.4 | 48.2 | 33.6 |
Chicken Wurstel | E301, E250 | 25.9 | 17.5 | 20.5 | 11.6 | 34.9 | 51.0 | 48.0 | 34.1 |
Chicken/Turkey Wurstel | E301, E250 | 16.1 | 7.6 | 2.2 | 2.1 | 36.0 | 51.9 | 25.0 | 38.7 |
Chicken Wurstel | E301, E250 | 26.3 | 17.7 | 21.0 | 12.2 | 35.1 | 50.9 | 47.9 | 34.2 |
Swine Wurstel | E316, E250 | 18.1 | 13.3 | 6.8 | 2.4 | 17.6 | 24.7 | 40.1 | 33.3 |
Swine Wurstel | E301, E250 | 1.3 | 1.0 | N.D. | N.D. | 20.2 | 30.6 | 41.6 | 37.1 |
Swine Wurstel | E301, E250 | 9.8 | 7.9 | 1.9 | 3.8 | 30.7 | 41.7 | 41.5 | 26.0 |
Swine/Chicken Wurstel | E407, E412, E450, E301, E250 | 74.4 | 66.3 | N.D. | 30.6 | 56.5 | 93.6 | 66.3 | 33.7 |
Swine Wurstel | E301, E250 | 1.7 | 2.1 | N.D. | 2.5 | 26.6 | 39.5 | 24.2 | 18.9 |
Swine Wurstel | E301, E250 | 10.0 | 7.5 | 1.7 | 4.2 | 30.6 | 41.6 | 41.8 | 26.5 |
Swine Wurstel | E301, E250 | 1.0 | N.D. | 1.3 | 1.1 | 30.4 | 81.3 | 42.9 | 12.1 |
Swine Wurstel | E301, E250 | N.D. | 0.6 | N.D. | N.D. | 29.2 | 32.3 | 47.2 | 22.6 |
Swine Wurstel | E301, E621, E450, E452, E250 | N.D. | N.D. | N.D. | N.D. | 38.1 | 52.5 | 40.8 | 33.7 |
Swine Wurstel | E301, E250 | 1.8 | N.D. | 0.7 | 1.1 | 27.9 | 36.4 | 35.7 | 27.5 |
Swine Wurstel | E331, E262, E301, E250 | 7.0 | 6.3 | 6.3 | 3.8 | 36.1 | 35.8 | 37.3 | 29.4 |
Swine Wurstel | E301, E250 | 8.6 | 1.0 | 0.7 | 1.0 | 25.6 | 26.1 | 32.2 | 21.4 |
Swine Wurstel | E301, E250 | 1.6 | 2.2 | 2.3 | 2.0 | 44.8 | 28.9 | 49.0 | 19.2 |
Swine Wurstel | E301, E250 | 9.7 | 8.2 | 2.1 | 3.4 | 30.8 | 41.8 | 42.2 | 25.5 |
Swine Wurstel | E301, E250, E252 | 0.9 | 0.7 | N.D. | N.D. | 15.7 | 19.1 | 45.4 | 24.7 |
Bacon | E301, E250, E252 | N.D. | 0.6 | N.D. | N.D. | 33.5 | 68.3 | 62.9 | 21.2 |
Bacon | E301, E250, E252 | 1.2 | N.D. | 3.0 | 1.9 | 107.2 | 190.6 | 185.5 | 42.1 |
Bacon | E301, E250 | 12.4 | 6.7 | 4.5 | 6.6 | 46.0 | 31.4 | 28.7 | 9.0 |
Bacon | E301, E250, E252 | 1.4 | N.D. | 2.0 | 1.9 | 145.5 | 205.3 | 204.8 | 47.7 |
Bacon | E301, E252, E250 | N.D. | N.D. | N.D. | N.D. | 128.7 | 132.5 | 244.3 | 28.1 |
Bacon | E301, E252, E250 | N.D. | N.D. | N.D. | 0.6 | 150.8 | 147.3 | 293.8 | 52.4 |
Bacon | E301, E250, E252 | 3.3 | 2.2 | 3.5 | 3.1 | 80.9 | 114.5 | 140.0 | 31.0 |
Bacon | E250 | N.D. | N.D. | N.D. | 0.6 | 116.9 | 253.4 | 263.3 | 58.5 |
Bacon | E301, E252, E250 | N.D. | N.D. | N.D. | N.D. | 135.8 | 150.2 | 185.4 | 51.2 |
Bacon | E250 | 9.4 | 8.7 | 10.0 | 12.1 | 21.9 | 15.7 | 22.9 | 12.1 |
Bacon | E301, E250, E252 | 3.7 | 1.8 | 3.9 | 2.7 | 81.6 | 113.7 | 150.0 | 60.2 |
Bacon | E301, E250, E252 | 3.8 | N.D. | 2.1 | 0.9 | 13.7 | 113.4 | 13.4 | 14.4 |
Bacon | E301, E250, E252 | 3.5 | 2.0 | 3.7 | 2.9 | 81.3 | 114.1 | 140.5 | 30.6 |
Bacon | E301, E250, E252 | 12.9 | N.D. | 19.1 | 5.9 | 24.1 | 46.1 | 28.9 | 16.2 |
Bacon | E301, E250, E252 | N.D. | 0.6 | N.D. | 0.6 | 52.0 | 16.0 | 151.7 | 14.6 |
Swine Sausage | E301, E250, E252 | 8.0 | N.D. | 15.0 | 9.3 | 30.7 | 19.8 | 67.6 | 35.8 |
Swine Sausage | E301, E250, E252 | 7.6 | 12.2 | 13.7 | 2.1 | 45.7 | 53.3 | 104.1 | 33.7 |
Swine Sausage | E301, E250, E252 | 6.8 | 9.3 | 12.9 | 6.5 | 44.5 | 46.9 | 73.3 | 34.2 |
Swine Sausage | E301, E250, E252 | 1.8 | 2.5 | 2.5 | 2.7 | 63.8 | 105.9 | 137.1 | 56.8 |
Swine Sausage | E301, E250, E252 | N.D. | N.D. | 0.6 | 0.6 | 135.9 | 206.8 | 230.6 | 105.2 |
Swine Sausage | E301, E250, E252 | N.D. | N.D. | 0.6 | N.D. | 134.6 | 194.7 | 233.6 | 95.2 |
Swine Sausage | E300, E301, E250, E252 | 48.6 | N.D. | N.D. | N.D. | 5.8 | 11.1 | 18.1 | 22.2 |
Swine Sausage | E300, E301, E250, E252 | 46.7 | 49.4 | N.D. | N.D. | 5.3 | 13.2 | 13.7 | 18.9 |
Swine Sausage | E300, E301, E250, E252 | 9.6 | 7.6 | 3.9 | 2.0 | 75.2 | 106.6 | 134.5 | 73.9 |
Swine Sausage | E300, E301, E250, E252 | N.D. | N.D. | N.D. | N.D. | 108.4 | 150.2 | 157.3 | 92.4 |
Swine Sausage | E300, E301, E250, E252 | 10.5 | 7.2 | 4.0 | 1.7 | 76.0 | 105.5 | 135.5 | 73.0 |
Swine Sausage | E301, E331, E250, E252 | N.D. | N.D. | N.D. | N.D. | 121.2 | 162.0 | 195.6 | 138.7 |
Swine Sausage | E301, E331, E250, E252 | 10.1 | 7.4 | 4.1 | 1.9 | 76.6 | 106.1 | 134.0 | 73.4 |
Swine Sausage | E301, E331, E250, E252 | N.D. | N.D. | N.D. | N.D. | 120.5 | 159.0 | 200.1 | 146.1 |
Swine Sausage | E301, E331, E250, E252 | N.D. | N.D. | N.D. | N.D. | 103.4 | 150.7 | 176.2 | 102.3 |
Sample Type | N° of Samples Analyzed | N° of Brands Analyzed | Food Preservatives Declared on the Label | N° of Samples with [NO2−] < LoQ a | [NaNO2] (mg kg−1) [Range] (Mean) (Raw Sample) | [NaNO3] (mg kg−1) [Range] (Mean) (Raw Sample) | Mean Variation % [NaNO2] after Baking | Mean Variation % [NaNO2] after Grilling | Mean Variation % [NaNO2] after Boiling | Mean Variation % [NaNO3] after Baking | Mean Variation % [NaNO3] after Grilling | Mean Variation % [NaNO3] after Boiling |
---|---|---|---|---|---|---|---|---|---|---|---|---|
Chicken/Turkey Wurstel | 15 | 10 | E250 | 1 | [1.0–65.7] (25.9) | [20.2–89.1] (34.4) | −24.1 | −14.7 | −43.5* | +60.2 ** | +53.3 ** | +8.9 |
Swine Wurstel | 15 | 10 | E250 | 2 | [0.9–74.4] (9.8) | [15.7–56.5] (30.7) | −20.0 | −47.9 | −37.6 | +36.5 | +47.8 | −4.9 |
Bacon | 15 | 10 | E250 + E252 (10) E250 (5) | 6 | [1.2–12.9] (3.6) | [13.7–150.8] (81.3) | −26.1 | +10.4 | +6.3 | +77.4 | +63.6 ** | −53.0 *** |
Swine Fresh Sausage | 15 | 3 | E250 | 6 | [1.8–48.6] (10.1) | [5.3–135.9] (76.5) | −8.8 | +3.4 | −25.8 * | +43.9 * | +94.4 ** | +30.2 |
Raw | Baked | Grilled | Boiled | ||
---|---|---|---|---|---|
Nitrite | Chicken wurstel | 545 (0.18) | 986 (0.10) | 774 (0.13) | 986 |
Swine wurstel | 503 (0.20) | 567 (0.18) | 5538 (0.02) | 1229 | |
Bacon | 2927 (0.03) | 4337 (0.02) | 1962 (0.05) | 3117 | |
Swine fresh sausage | 771 (0.13) | 760 (0.13) | 2509 (0.04) | 4045 | |
Mean MoS | 1186 (0.14) | 1662 (0.11) | 2696 (0.06) | 2344 | |
Nitrate | Chicken wurstel | 24,944 (0.004) | 20,690 (0.005) | 27,239 (0.004) | 46,737 |
Swine wurstel | 44,400 (0.002) | 24,804 (0.004) | 34,961 (0.003) | 62,535 | |
Bacon | 15,417 (0.006) | 11,327 (0.009) | 7914 (0.013) | 38,676 | |
Swine fresh sausage | 17,103 (0.006) | 11,235 (0.009) | 9951 (0.010) | 15,868 | |
Mean MoS | 25,466 (0.005) | 17,014 (0.007) | 20,016 (0.008) | 40,954 |
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Iammarino, M.; Berardi, G.; Tomasevic, I.; Nardelli, V. Effect of Different Cooking Treatments on the Residual Level of Nitrite and Nitrate in Processed Meat Products and Margin of Safety (MoS) Assessment. Foods 2023, 12, 869. https://doi.org/10.3390/foods12040869
Iammarino M, Berardi G, Tomasevic I, Nardelli V. Effect of Different Cooking Treatments on the Residual Level of Nitrite and Nitrate in Processed Meat Products and Margin of Safety (MoS) Assessment. Foods. 2023; 12(4):869. https://doi.org/10.3390/foods12040869
Chicago/Turabian StyleIammarino, Marco, Giovanna Berardi, Igor Tomasevic, and Valeria Nardelli. 2023. "Effect of Different Cooking Treatments on the Residual Level of Nitrite and Nitrate in Processed Meat Products and Margin of Safety (MoS) Assessment" Foods 12, no. 4: 869. https://doi.org/10.3390/foods12040869