Residual nitrite and nitrate levels of frankfurters along with their shelf‐life

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Abstract
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.