Page 156 - Analytical method for food addtives

E249–50: Nitrites 101

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9.5 Appendix 1: method procedure summaries (meat –
DD ENV 12014)

Spectrometric determination of nitrate and nitrite content of meat
products after enzymatic reduction of nitrate to nitrite 10
Preparation of the sample solution
Homogenise the laboratory sample with the appropriate equipment. Take care that
the temperature of the sample material does not rise above 25 ºC. If a mincer is
used, pass the sample at least twice through the equipment. Weigh, to the nearest
10 mg, 10 g of the homogenised sample into e.g. a wide neck conical flask, add
about 50 mL of water and homogenise for 30 s to 60 s. Rinse the shaft of the
homogeniser into the flask with 50 mL of hot water, then add 0.2 mL of
bromothymol blue solution, titrate the extract with sodium hydroxide solution
until the colour changes from yellow to bluish green/greenish grey and then heat
for 15 min in a boiling water bath. During this process shake repeatedly and