title: Residual nitrite and nitrate levels of frankfurters along with their shelf-life.
abstract: Nitrite and nitrate levels of vacuum-packaged frankfurters from four commercial brands were tested over 145 days' storage at 3 degrees C. The use of both curing salts, KNO3 and NaNO2, was indicated by only two manufacturers on the label. However, nitrate levels from 36 to 88 mg KNO3/kg were also found in those where only nitrite was mentioned among the ingredients. A good correlation between nitrite and nitrate levels and storage time was shown by multiple linear regression analysis. The results obtained were compared with those from frankfurters prepared in a pilot plant with different concentrations of NaNO2, alone or combined with 200 mg KNO3/kg.
authors.affiliation: Departamento de Nutrición y Bromatología II, Universidad Complutense de Madrid, Spain.
authors.forename: M L
authors.initials: ML
authors.lastname: Pérez-Rodríguez
authors.forename: N
authors.initials: N
authors.lastname: Bosch-Bosch
authors.forename: M
authors.initials: M
authors.lastname: García-Mata
mesh_terms: D005515:Food Labeling; D005519:Food Preservation; D008461:Meat Products / Q000032:analysis*; D009566:Nitrates / Q000032:analysis*; D009573:Nitrites / Q000032:analysis*; D012044:Regression Analysis; D013997:Time Factors; D014618:Vacuum
chemical_list: D009566:Nitrates; D009573:Nitrites