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Analysis of nitrite and nitrate in the corned beef and smoked beef by Using Visible Spectrophotometry method

2018; IOP Publishing; Volume: 205; Linguagem: Inglês

10.1088/1755-1315/205/1/012039

1755-1307

Jansen Silalahi, Sanggam Dera Rosa Tampubolon, Mayria Sagala Margareth Ruth, Matondang Nia Syofyasti, Muchlisyam Muchlisyam, C E Silalahi Yosy,

Food and Agricultural Sciences

Nitrite and nitrate are food additives that can be used as preservatives permitted with the maximum limit in foods, because nitrite can react with alkylamines to form carcinogenic nitrosamines. To measure nitrite and nitrate contents in corned and smoked beef, the samples purposively collected four corned beef products and three smoked beef products. Determination of nitrite was carried out by using visible spectrophotometry method N-(1-naphthyl) ethylene diamin dihydrochloride (NED) in acetic acid solution as color reagent and measured at maximum wavelength of 536 nm. Nitrate was reduced into nitrite by Zincum (Zn) powder in acidic condition and then analyzed as nitrite, then converted into nitrate. The results showed that nitrite and nitrate in samples found were to be lower than maximum permitted levels. Nitrite and nitrate levels in corned beef samples were greater than smoked beef samples. Nitrite content obtained in the range of 13.95-34.40 μg/g in corned beef, and 6.63-17.19 μg/g in smoked beef. While the nitrate content was found in the range of 1.69-32.53 μg/g in corned beef and 4.73-6.37 μg/g in smoked beef. Based on the results from the present research, the levels of nitrite and nitrate in corned beef and smoked beef was lower than maximum limit permitted by regulation based on Permenkes No. 722/Menkes/IX/1988.