Studies on Analysis of Food Additives (VIII) Some Experiments on the Determination of Nitrite Ion in Fish Sausage

• Published in: Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) Vol. 7; no. 1; pp. 72 - 75
• Main Authors: NAKAOKA, Tadayoshi, KANNO, Saburo, KAWANA, Kiyoko, HASEGAWA, Yukiko, WADA, Yutaka
• Format: Journal Article
• Language: English; Japanese
• Published: Japanese Society for Food Hygiene and Safety 1966
• ISSN: 0015-6426; 1882-1006
• DOI: 10.3358/shokueishi.7.72

The existing method for determining nitrite ion in fish sausage, for example, themethod being included in “Standard Methods of Sanitary Inspection Guide” issued by the Ministry of Health and Welfare was studied. The authors clarified the following points through analytical experiments. 1) The nitrite ion in a test solution prepared from fish sausage disappeared completely when the solution was distilled. Therefore, the test solution should be developed without distillation, though it is colored or turbid, and in this case, the test solution should be used as a control. 2) The phosphate buffer solution (pH 7) as an extracting solvent for nitrite ion (NO2-) was more effective than water. Because the loss of the nitrite ion was less with the use of the buffer solution than water. 3) Thirty minutes were quite enough to extract nitrite ion from fish sausage.