NITRATES AND NITRITES IN MEAT PRODUCTS - NITROSAMINES PRECURSORS

Aim: To determine the content in nitrates and nitrites and the formation of two nitrosamines (N-nitrosodimethylamine - NDMA, and N-nitrosodiethylaamine-NDEA) in samples of chicken ham, dry Banat salami, dry French salami, traditional Romania sausages, and pork pastrami. Material and methods: Nitrites were determined by spectrophotometry with Peter-Griess reagent, and nitrates by the same method after reduction to nitrites with cadmium powder. High performance liquid chromatography with UV detection was used to determine nitrosamines. Results: The initial concentration of nitrates, nitrites, NDMA and NDEA in the samples ranged as follows: 14.10 - 60.40 mg NO3/kg, 2.70 - 26.70 mg NO2/kg, from non-detectable to 0.90 mu g NDMA/kg, and from non-detectable to 0.27 mu g NDEA/kg, respectively. After 28 days the concentrations were: 3.24 - 17.1 mg NO3/kg, 0.04 - 1.87 mg NO2/kg, 0.8-29 mu g NDMA/kg, and 11.6 - 61.9 mu g NDEA/kg, respectively. Conclusions: The decreased nitrate and nitrite and increased NDMA and NDEA concentrations prove that in food products nitrosamines are formed due to residual nitrite during their preservation. The determination of nitrasamines revealed levels much above the admitted maximal concentration for these food products.