Survey on the amount of ash, sodium chloride and nitrite residue in heated sausages and its comparing with national standards of Iran

AbstractThe importance of food is unquestionable. Meat products are one of the major protein resources for human nutrition which nowadays, due to their easy preparation and favorable taste are widely consumed in all parts of the world. Salt is one of the substances added during the manufacture of meat products in order to prolong their maintenance, absorbance of water, and produce a favorable taste. According to the standard number 2303 of the Institute of Standard and Industrial Investigations of Iran, the maximum amount of salt in meat products is 2 percent. Nitrite compounds are food additives use in order to produce a favorable color and taste, prevent the growth of Clostridium botolinum spore, and prolong the shelf-life of products. However, their consumption also leads to the formation of nitrosamines in the body, which are carcinogenic. So they must be use within the legislated standard range (maximum 120 ppm). Another indicator of the ingredients of meat products is the amount of ash. If it will be beyond the standard range, it indicates extra usage of herbal fillers in meat products. Considering the above-mentioned factors, some of popular meat products in Ahvaz were examined. In a 3 month survey, 180 sausage samples from 5 different factories were examined for the amounts of ash, salt and nitrite residues. After ash obtaining of products through Reference Method, the amount of salt and nitrite residues were measured with standard recommendations number 741 and 923 with using potassium thiocyanate titration and spectrophotometric technique respectively. Statistical analyses revealed that the amount of salt and nitrite residues were within the national standard range. The amount of ash was found within the standard range for so-called German (‘almani’) sausages, but more than national standard limits in other products (p