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Nitrite Concentration Analysis using Spectrophotometry on Locally Processed Meat Products in a Province in the Philippines

Engr. Evelyn Joy D. Neri 1, Mark E. Patalinghug2
J.H. Cerilles State College-Dumingag Campus
Caridad, Dumingag, Zamboanga del Sur, Philippines





To examine the nitrite content of meat products is essential to protect consumers from potential health risks. This study evaluated the nitrite concentrations of chorizo and longaniza products as preservatives in cured chorizo and longaniza in Zamboanga del Sur, Philippines. The descriptive and comparative quantitative research methods were used to examine the nitrite concentration. A kilogram of each of the samples of chorizo and longaniza products were randomly taken from the public market of Dumingag, Molave, and Pagadian City. These samples were analyzed to determine the nitrite concentration spectrophotometrically. The tests showed that chorizo samples from A, B, C, D, E, F, G, and H have nitrite concentrations below the allowable or standard level. In contrast, the sample I result showed a high concentration of nitrite, very far above the Meat Inspection Regulations Standard (MRI) and Food and Drug Administration (FDA) level within a nitrite concentration of 13.4 mg Nitrite (NO2) per 100.0 grams of cured meat. On the other hand, longaniza samples J, K, and L have nitrite concentrations below the standard level, while samples M and N have nitrite concentrations above the standard. These results indicate that chorizo and longaniza products sold in the said market have not met the FDA’s standards and are unsafe for human consumption.

Keywords: Health Science, Food Safety, Spectrophotometry, Nitrite concentrations, Food Preservatives, Philippines

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