Journals / Etlik Veteriner Mikrobiyoloji Dergisi / 1982 / Cilt: 5 - Sayı: 4-5
Determination of the Nitrite Level in sausages that have been bought from the various Ankara Markets.
- Pages
- 29–38
- DOI
- —
Abstract
In Turkey, as we have seenin many countries, the nitrite level in sausage is limited to 200 ppm. This limited le;vel of the· n itrite with its conservative effect is used for coloring and arama in the sausage -salami teohnoJogy. The 50 samples which have been bought from the. various Ankara markets at different times and an experiment has. been made and it has been seen that 20.7-265.4 ppm nitrite has been found. 28 % of the samples was containing nitrite mor-e than 200 ppm. and the remaining samples had less nitrite than 200 ppm.
Özet
Birçok ülkelerde ve yurdumuzda 200 ppm olarak sınırıandırılan nitrit miktarı sisis-salamın teknolojisinde konservatif etkisi, renk ve arama verici özellikleri nedeniyle kullanılmaktadır. Ankara piyasasında satılan değişik firmalara ait 50 sosis örneğinde saptanan nitrit miktarı 20,7 - 265,4 ppm arasındadır. Örneklerin % 28'i 200 ppm üzerinde, % 72'si 200 ppm'in altında bu~ lunmuştur.