DETERMINATION OF SOME CONTROVERSY ADDITIVES IN FOODSTUFFS | ||||
| Journal of Biological Chemistry and Environmental Sciences | ||||
| Volume 3, Issue 2, June 2008, Page 163-173 PDF (189.63 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/bces.2008.431579 | ||||
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| Abstract | ||||
| Food additives have been implicated as aetiological factors in many different disease states. Therefore, a survey was carried out with the aim to evaluating the levels of food preservatives, nitrite and sulfites in various food items available on the Egyptian markets. The results of this survey showed that the average concentration detected could be exceeded than the maximum permitted limits for dried fruits and canned juices to sulphites and some processed meat products to nitrite. The effect of sausage culinary processing on the changes in the content of nitrite was determined. The results indicated that the sausage cooked in hot water exhibited the lowest residual nitrite levels. This study showed that water cooking might provide a promising method to process sausage with high yield and cooking efficiency. Results from the sensory panel members indicated that the frying sausage were preferred to roasted ones or those cooked in the microwave oven or in the hot water. | ||||
| Keywords | ||||
| Keywords: Nitrite; Sulphite; Survey; Analytical determination & Culinary processes | ||||
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