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초록

Nitrite and sorbic acid are commonly used in the production of meat products as
food additives even though they pose a secondary risk. This survey was conducted in
order to investigate the nitrite and sorbic acid content in meat products in Seoul during
2019∼2020. We analyzed the residue of nitrite in 321 meat products using UV
spectrophotometers. The residue of sorbic acid were analyzed in 417 meat products
using ion chromatographs. The average nitrite content in various meat products were as
follows : 13.2 mg/kg in ham, 12.0 mg/kg in bacon, 8.7 mg/kg in sausages, 3.1 mg/kg in
crushed meat, 0.5 mg/kg in spiced meat, 0.1 mg/kg in dried meat. Over 20 mg/kg of
nitrite was detected in 30 meat products(9.3%) and was not in excess of the KFDA
tolerance. Sorbic acid was detected from 15 samples(3.6%) consisting of seven hams,
six sausages and two spiced meat. Ham and sausages were under 2,000 mg/kg, which
met the processing standards. Sorbic acid derived from original materials we