RESEARCH ON NICOTINIC-ACID LEVEL IN SAUSAGES

The use of nicotinic acid as a preservative of sausages constitutes an illegal practice that has been shown to be rather diffuse by recent c ommercial controls. We have evaluated the time persistence of nicotini c acid and nicotinamide in fortified samples and we have also evaluate d sensory parameters. Experimental data obtained from commercial sampl es were compared with known values reported in the literature in order to establish a threshold of no-addition. The data revealed a wide var iability in niacine levels within the commercial preparations examined .