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All Journal Indian Journal of Forensic Medicine & Toxicology
Nurlailah1 , Dinna Rakhmina1 , Badar Ruddin2 , Anny Thuraidah1
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The Effect of Boiling Time on the Concentration of Nitrite in Sausages Nurlailah1 , Dinna Rakhmina1 , Badar Ruddin2 , Anny Thuraidah1
Indian Journal of Forensic Medicine & Toxicology Vol. 14 No. 3 (2020): Indian Journal of Forensic Medicine & Toxicology
Publisher : Institute of Medico-legal Publications Pvt Ltd

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37506/ijfmt.v14i3.10554

Abstract

Background : Nitrite is often used as a preservative as well as curing to brighten foods made from raw meat such as sausages. Excessive use of nitrite can cause symptomatic methemoglobin, tumors to cancer in humans. One method that can be used to reduce nitrate levels in sausages is by boiling. Aim : The study aimed to determine the effect of boiling time on the nitrite content of sausages. Material and Method : This type of research is an experiment with a one group pretest-posttest design. The research material is sausages obtained from distributors, Banjarbaru. The research material treatment was carried out by boiling sausages with distilled water for 5, 10, 15, 20, and 25 minutes at 80-90o C. Results : There was a decrease in the level of nitrite in sausage after boiling, which is consecutive at 1.44 ppm (5 min); 1.17 ppm (10 minutes); 0.98 ppm (15 minutes); 0.83 ppm (20 minutes) and 0.7 ppm (25 min). The linear regression test found that R square was 0.574 or 57.4%. Conclusion : Meat sausage boiling process can lower nitrite levels in sausages, the longer the boiling process is increasing the amount of nitrite being eliminated from the sausage with the highest number of boiling for 25 minutes there is a decrease of 70%.
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