Determination of Nitrate, Nitrite Moisture, Lipid, Mineral and Salt Contents of Turkislı Sucuks, Salamies and Sausages

Abstract

This stııdy was conducted to determine nitrate, nitrite moisture, lipid, mineral and salt contents ofTurkish su-M cuks, salamies and sausages. In this study 20 Turkish sucuks, 16 salamies and 13 sausages are used as material. The residual nitrate and nitrite contents o f the samples were analysed by the spectrophotometric nıethods. Average residual nitrate and nitrite contents o f the meat produets are as follows ; Turkish sucuk 116.869 ± 93.275 mg/kg and 13.518 ±5.275 mg/kg (x ± S), salamies 84.773 ± 15.532 mg/kg and 37.449 ± 34.648 mg/kg (x ± S), sausages 88.114 ± 18.964 mg/kg and 35.296 ± 25.238 mg/kg (x ± S). In ali samples the residual nitrate levels are determined between 36.431 mg/kg and 401.837 mg/kg, the residual nitrite levels are bet\\’een 8.908 mg/kg and 123.432 mg/kg. Average moisture, lipid, mineral and salt content o f the Turkish sucuks are respectively; %32.J ± 8.3, %41.2 ± 5.9, %4.1 ± 0.6 and %2.8 ± 0.4 (x ±S), salamies are %61.3 ±3.4, %16.7 ± 3.6, %2.9 ± 0.4 and %1.9 ± 0.6 (x ±S) , sausages are %60.4 ± 2.7, %16.1 ±4.4, %2.8 ± 0.5 and %l-6 ± 0.7 (x ± S). There is no a big danger fo r humaıı health about the residual nitrite and nitrate content o f the stııdied meat produets. The %96 o f the values are suitable when they compared \vith the standards o f the Turkish Food Codex and Turkish Srandardizatiotı Organization.