Interaction between sample preparation techniques and colorimetric reagents in nitrite analysis in meat

Abstract

The amount of nitrite measured in model and meat systems was a function of the interactions of the chloride and ascorbate concentrations with the method of sample preparation and the combination of Griess reagents used for colorimetric determination. Ascorbate caused loss of nitrite in the samples when heated and interfered in the Griess reaction, increasing the concentration of pigment formed from any given concentration of nitrite if sulfanilic acid and N-(1-naphthyl)-ethylenediamine were used, and decreasing the amount if sulfanilamide and 1-naphthylamine were used. The interference was eliminated by both the AOAC procedure and mercuric chloride addition, although the former were less effective at higher ascorbate concentrations. Chloride increased the amount of pigment formed from a given amount of nitrite with sulfanilic acid but had no effect on the amount of sulfanilamide pigment.