DETERMINATION OF SOME CONTROVERSY ADDITIVES IN FOODSTUFFS

Food additives have been implicated as aetiological factors in
many different disease states. Therefore, a survey was carried out with
the aim to evaluating the levels of food preservatives, nitrite and
sulfites in various food items available on the Egyptian markets. The
results of this survey showed that the average concentration detected
could be exceeded than the maximum permitted limits for dried fruits
and canned juices to sulphites and some processed meat products to
nitrite. The effect of sausage culinary processing on the changes in the
content of nitrite was determined. The results indicated that the
sausage cooked in hot water exhibited the lowest residual nitrite
levels. This study showed that water cooking might provide a
promising method to process sausage with high yield and cooking
efficiency. Results from the sensory panel members indicated that the
frying sausage were preferred to roasted ones or those cooked in the
microwave oven or in the hot water.