Validation of an Analytical Method for Nitrite and Nitrate Determination in Meat Foods for Infants by Ion Chromatography with Conductivity Detection
Donatella Coviello,
Raffaella Pascale,
Rosanna Ciriello,
Anna Maria Salvi,
Antonio Guerrieri,
Michela Contursi,
Laura Scrano,
Sabino A. Bufo,
Tommaso R.I. Cataldi,
Giuliana Bianco
Affiliations
Donatella Coviello
Department of Science, University of Basilicata, Via dell’Ateneo Lucano, 10, 85100 Potenza, Italy
Raffaella Pascale
Department of Science, University of Basilicata, Via dell’Ateneo Lucano, 10, 85100 Potenza, Italy
Rosanna Ciriello
Department of Science, University of Basilicata, Via dell’Ateneo Lucano, 10, 85100 Potenza, Italy
Anna Maria Salvi
Department of Science, University of Basilicata, Via dell’Ateneo Lucano, 10, 85100 Potenza, Italy
Antonio Guerrieri
Department of Science, University of Basilicata, Via dell’Ateneo Lucano, 10, 85100 Potenza, Italy
Michela Contursi
Department of Science, University of Basilicata, Via dell’Ateneo Lucano, 10, 85100 Potenza, Italy
Laura Scrano
Department of European and Mediterranean Cultures: Architecture, Environment, Cultural Heritage, University of Basilicata, Via Lanera, 20, 75100 Matera, Italy
Sabino A. Bufo
Department of Science, University of Basilicata, Via dell’Ateneo Lucano, 10, 85100 Potenza, Italy
Tommaso R.I. Cataldi
Department of Chemistry, University of Bari, Via Orabona, 4, 70126 Bari, Italy
Giuliana Bianco
Department of Science, University of Basilicata, Via dell’Ateneo Lucano, 10, 85100 Potenza, Italy
Nitrate and nitrite as sodium or potassium salts are usually added to meat products to develop the characteristic flavor, to inhibit the growth of microorganisms (particularly Clostridium botulinum), and effectively control rancidity by inhibiting lipid oxidation. However, both nitrate and nitrite ions need to be monitored for ensuring the quality and safety of cured meats. In this work, for the first time the content of nitrite and nitrate ions in homogenized meat samples of baby foods was determined by a validated method based on ion chromatography (IC) coupled with conductivity detection. Recoveries of nitrate and nitrite ions in meat samples were not lower than 84 ± 6%. The detection limits of nitrate and nitrite were 0.08 mg L−1 and 0.13 mg L−1, respectively. Five commercial samples of homogenized meat, namely lamb, rabbit, chicken, veal, and beef, for infant feeding were investigated; while nitrite content was below the detection limit, nitrate ranged from 10.7 to 21.0 mg kg−1. The results indicated that nitrate contents were below the European (EU) fixed value of 200 mg kg−1, and an acceptable daily intake of 3.7 mg kg−1 was estimated.
