Levels of Nitrates and Nitrites in Chili Pepper and Ventricina Salami.
| Autor: | Colavita G; Dipartimento di Medicina e Scienze della Salute, Università degli Studi del Molise , Campobasso, Italy., Piccirilli M; Dipartimento di Medicina e Scienze della Salute, Università degli Studi del Molise , Campobasso, Italy., Iafigliola L; Dipartimento di Medicina e Scienze della Salute, Università degli Studi del Molise , Campobasso, Italy., Amadoro C; Dipartimento di Medicina e Scienze della Salute, Università degli Studi del Molise , Campobasso, Italy. |
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| Jazyk: | angličtina |
| Zdroj: | Italian journal of food safety [Ital J Food Saf] 2014 Jun 05; Vol. 3 (2), pp. 1637. Date of Electronic Publication: 2014 Jun 05 (Print Publication: 2014). |
| DOI: | 10.4081/ijfs.2014.1637 |
| Abstrakt: | Ventricina is a traditional sausage made from pork meat produced in the Abruzzi and Molise regions. The aim of this study was to detect the content of nitrates and nitrites in local cultivars of chilli pepper, and their concentration in ventricina samples spiced with the same chilli pepper. Furthermore, it was examined whether, in the samples of ventricina with nitrate addition, the spicing with chilli pepper could exceed the maximum added dose. The concentration of nitrates and nitrites in the organic chilli pepper was 531.0±94.6 mg/kg and less than 5.0 mg, respectively, in the traditional chilli pepper it was 394.0±39.6 and less than 5.0 mg, while in the commercial it was 325.0±115.0 and less than 5.0 mg. The determination of nitrites and nitrates was carried out by high performance ion chromatography. In ventricina samples produced without added sodium nitrate, nitrates and nitrites were below 5.0 mg/kg at the case-filling time (t Competing Interests: the authors declare no potential conflict of interests. |
| Databáze: | MEDLINE |
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