Analysis of the Nitrite Content in Spiced Meat in Chaozhou and the Application of Chitosan in Spiced Meat Production
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Abstract:
The nitrate contents in the commercial spiced meats available in Chaozhou city were measured. The results showed that the nitrite contents in 217 samples of 4 kinds of spiced meats were impermissibly high, different only in degree. And the quantified rates of spiced pork, spiced chicken, spiced goose and spiced duck meat were 62.9%, 64.5%, 71.8%, 76.6%, respectively. It was also found that the water-soluble chitosan could be used as antiseptic for spiced meats, due to its bacteriostasis and capability of inhibiting the nitrate formation.
