RESIDUAL NITRITE AND NITRATE LEVELS OF FRANKFURTERS ALONG WITH THEIR SHELF-LIFE

Nitrite and nitrate levels of vacuum-packaged frankfurters from four c ommercial brands were tested over 145 days' storage at 3 degrees C. Th e use of both curing salts, KNO3 and NaNO2, was indicated by only two manufacturers on the label. However, nitrate levels from 36 to 88 mg K NO3/kg were also found in those where only nitrite was mentioned among the ingredients. A good correlation between nitrite and nitrate level s and storage rime was shown by multiple linear regression analysis. T he results obtained were compared with those from frankfurters prepare d in a pilot plant with different concentrations of NaNO2, alone or co mbined with 200 mg KNO3/kg.