Easy Nitrite Analysis of Processed Meat with Colorimetric Polymer Sensors and a Smartphone App

Area of Science:

• Food Science
• Analytical Chemistry
• Polymer Science

Background:

• Nitrite is a common additive in processed meats, crucial for color, flavor, and preservation.
• Accurate and accessible methods for monitoring nitrite levels are needed for food safety and quality control.
• Existing methods for nitrite determination can be time-consuming and require specialized laboratory equipment.

Purpose of the Study:

• To develop a simple, in situ method for determining nitrite concentration in processed meats.
• To create a user-friendly system for both manufacturing and residual nitrite analysis.
• To validate the accuracy of the new method against established standards.

Main Methods:

• Development of a colorimetric film-shaped sensory polymer that reacts with nitrite anions via azo-coupling.
• Integration of a mobile application for automated analysis of digital photographs of the sensory films.
• Utilizing RGB and HSV color spaces with 32 data fittings for precise nitrite concentration calculation.

Main Results:

• The developed method accurately determines nitrite concentration in processed meats.
• The results showed no statistically significant difference when compared to the validated ISO 2918:1975 method.
• Successful testing on 26 samples, including 8 prepared and 18 commercial meat products.

Conclusions:

• The novel sensory polymer and mobile app system provides a rapid, simple, and accessible method for in-situ nitrite determination.
• This technology empowers unskilled personnel and average citizens to monitor nitrite levels in processed meats.
• The method represents a significant advancement in food analysis, enhancing safety and quality assurance.