Nitrite and nitrate levels of vacuum‐packaged frankfurters from four commercial brands were tested over 145 days’ storage at 3°C. The 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 KNO3/kg were also found in those where only nitrite was mentioned among the ingredients. A good correlation between nitrite and nitrate levels and storage time was shown by multiple linear regression analysis. The results obtained were compared with those from frankfurters prepared in a pilot plant with different concentrations of NaNO2, alone or combined with 200 mg KNO3/kg.

10.1080/02652039709374591

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Effect of cooking on nitrate in dehydrated soups

International Journal of Food Science & Technology (1995)

MERCEDES GARCIA‐MATA N. Bosch‐Bosch María Luisa Pérez-Rodríguez

Summary Nitrate levels in dry powder soups were measured before and after cooking by a modified cadmium‐Griess method. In 36 different kinds of soups, from three manufacturers, no nitrate was lost on cooking in accordance with the manufacturers’ directions, even when simmered for up to 25 min.

Cadmium nitrate

10.1111/j.1365-2621.1995.tb01944.x

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