Determination of nitrate, nitrite, calcium, and sodium in processed meat samples
Date
4-2013
Degree
Bachelor of Science in Chemistry
College
College of Arts and Sciences (CAS)
Adviser/Committee Chair
Solivas, Josefina L.
Co-adviser
Guardian, Mary Grace E.
Committee Member
Salamanez, Kevin C. Catahan, Macario P.
Abstract
The nitrate ans nitrite concentration of the processed meat samples were determined using UV-Vis spectrophotometric methods whereas the sodium and calcium levels were quantified using atomic absorption spectrophotometry. The limit of linearity for the UV-VIs spectrophotometric methods were 0-1.8 mg/L NO3, 0-4.4 mg/L NO3, and 0-1 mg/L NO2, for the brucine method, UV screening method, and colorimetric method for nitrite analysis were 0.001 mg/L and 0.056 mg/L, 0.210 mg/L and 0.742 mg/L, and 0.007 mg/L and 0.036 mg/L, respectively. In terms of interferences present, limit of detection, and limit of quantitation, the brucine method was concluded to be a better method for the quantitation of nitrate in processed meat samples. The range of nitrate-N, nitrite-N, calcium, and sodium concentrations for the processed meat samples: 1.52 ± 0.06 to 76.3 ± 0.3 mg/kg NO3-N on the fresh basis and 3.20 ± 0.25 to 159 ± 1 mg/kg NO3-N on the dry basis, 1.11 ± 0.21 to 24.8 ± 0.4 mg/kg NO2-N and 2.80 ± 0.53 to 114 ±2 mg/kg NO2-N on the fresh and dry basis, respectively, 1.35 ± 0.82 to 19.0 ± 0.` mg/kg Ca on the fresh basis and 4.26 ± 2.59 to 51.7 ± 0.3 mg/kg Ca on the dry basis, and 0.246 ± 0.0001 to 0.4645 ± 0.0004 g Na/100 g sample and 0.9429 ± 0.0005 to 18.85 ± 0.00 g Na/100 g sample, on the fresh and dry basis, respectively. The concentrations of nitrate and nitrite determined in the processed meat samples were below the regulatory limit (200 ppm for nitrates of sodium, 500 ppm for nitrates of potassium, and 4.13 mg for nitrites of sodium) set by the Philippine Food and Drug Administration. Proximate analysis of the processed meat samples was done and compared with fresh meat (chicken and pork). Percent moisture, ash, crude fat, total nitrogen, and crude protein were determined on the fresh weight and dry weight basis.
Language
English
Location
UPLB Main Library Special Collections Section
Call Number
LG 993.5 2013 C42 /D39
Recommended Citation
Dawat, Karla Mae Amador, "Determination of nitrate, nitrite, calcium, and sodium in processed meat samples" (2013). Undergraduate Theses. 498.
https://www.ukdr.uplb.edu.ph/etd-undergrad/498
Document Type
Thesis