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초록

Sodium nitrite is commonly used in the processing of meat process products as a
food additive to develop color and to prevent bacterial growth. However, it has been
reported the carcinogen N-nitrosamine can be produced by sodium nitrite. In this study,
nitrite residues from 935 processed meat products in Seoul were analyzed using UV
spectrophotometry. The average nitrite content of various processed meat products were
found to be as follows: bacon, 12.49 mg/kg; sausages, 9.83 mg/kg; hams, 9.82 mg/kg;
crushed meats, 0.89 kg/kg; canned meats, 0.77 mg/kg; spiced meats, 0.14 mg/kg; and
dried meats, 0.13 mg/kg. Residual nitrite content was below 70 mg/kg in all of the
tested products. Over 20 mg/kg of NO2
- was detected in 81 processed meat
products(8.7%). NO2
- content exceeded 40 mg/kg in 6 hams, 5 sausages, and 3 bacons.
An average nitrite concentration of 9.82∼12.49 mg/kg was found based on the pooled
results from hams, sausages, and bacons, which was higher than the averag