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Journals / Gıda / 2008 / Cilt: 33 - Sayı: 5

The Determination of Nitrate and Nitrite Levels in Turkish White Cheese Samples Consumed in Ankara Region (in English)

Ankara Bölgesinde Tüketime Sunulan Türk Beyaz Peynirlerinde Nitrat ve Nitrit Düzeylerinin Saptanması

Buket ER
Aysel Bayhan ÖKTEM
Gülderen YENTÜR
Journal
Gıda
Pages
261–265
Publication Date
2008-10-01
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

On the other hand nitrite was determined in thirty per cent of white cheese samples.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study, total number of seventy samples was investigated in case of nitrate and nitrate levels in Turkish white cheese which were collected from Ankara local markets and open markets, Turkey.
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Key Findings & Data:Determination of nitrate and nitrite levels in the cheese samples has been made by spectrophotometer method.
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Conclusion & Impact:On the other hand nitrite was determined in thirty per cent of white cheese samples.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Nitrat · nitrit · kadmiyum kolon

Abstract

In this study, total number of seventy samples was investigated in case of nitrate and nitrate levels in Turkish white cheese which were collected from Ankara local markets and open markets, Turkey. Determination of nitrate and nitrite levels in the cheese samples has been made by spectrophotometer method. The cadmium column which reduced nitrate to nitrite was used for determination of nitrate values in samples. As a consequence, nitrate mean levels found in all cheese samples were within the Turkish Food Codex (TFC). On the other hand nitrite was determined in thirty per cent of white cheese samples.

Özet

Bu çalışmada, Ankara bölgesindeki süpermarketlerden ve pazarlardan sağlanan toplam 70 adet Türk beyaz peynirinde nitrat ve nitrit düzeyleri araştırılmıştır. Peynir örneklerdeki nitrat ve nitrit düzeylerinin saptanmasında spektrofotometrik yöntem kullanılmıştır. Örneklerdeki nitrat değerlerinin saptanması için nitratı nitrite indirgeyen kadmiyum kolon kullanılmıştır. Sonuç olarak, bütün peynir örneklerindeki nitrat düzeylerinin Türk Gıda Kodeksinde (TGK) belirtilen değerleri aşmadığı bulunmuştur ve peynir örneklerinin %30'unda nitrit saptanmıştır.

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Cite This Article

ER, B., ÖKTEM, A. B., YENTÜR, G. (2008). The Determination of Nitrate and Nitrite Levels in Turkish White Cheese Samples Consumed in Ankara Region (in English). Gıda, Cilt: 33 - Sayı: 5, 261–265. https://ajindex.com/articles/39772

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