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Interaction between sample preparation techniques and three methods of nitrite determination

J B Fox, R C Doerr, L Lakritz

    Journal - Association of Official Analytical Chemists
    |May 1, 1982
    PubMed
    Summary
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    Accurate meat nitrite analysis requires careful sample preparation. The AOAC dilution/heating method or charcoal addition with chemiluminescent/colorimetric determination yielded the best, precise results.

    Area of Science:

    • Food Science
    • Analytical Chemistry

    Background:

    • Nitrite analysis in meat is crucial for quality control and safety.
    • Various sample preparation methods can influence nitrite measurement accuracy.

    Purpose of the Study:

    • To evaluate the impact of different sample preparation techniques on nitrite determination in meat.
    • To identify optimal methods for precise nitrite quantification.

    Main Methods:

    • Meat samples with varying nitrite, ascorbate, cysteine, and sodium chloride concentrations were analyzed.
    • Preparation methods included AOAC dilution/heating, mercuric chloride, charcoal, Carrez reagents, and control.
    • Analysis employed Griess reagent combinations, chemiluminescent, and differential pulse polarographic techniques.

    Main Results:

    Related Experiment Videos

    • Mercuric chloride treatment caused systematic variations; Carrez reagents had minimal effect.
    • The AOAC dilution/heating method (alkaline conditions) and charcoal addition followed by chemiluminescent or colorimetric determination provided the best results.
    • These optimal methods achieved a coefficient of variation (CV) of 5-6%, comparable to replicate analysis (4% CV).

    Conclusions:

    • Sample preparation significantly impacts meat nitrite analysis.
    • The AOAC method under alkaline conditions or charcoal addition are recommended for accurate and precise nitrite determination.
    • These validated methods ensure reliable results for food safety and quality assessment.