The team developed ultrasound-assisted extraction coupled with ion chromatography for nitrite and nitrate in fermented pork sausage, optimizing conditions by Box-Behnken design and evaluating matrix effects, analytical performance, and greenness.
Key findings
- Optimal conditions were 1.00 g/10 mL, 70°C, and 25 minutes. Linearity and precision were reported as strong, matrix effects negligible, recoveries 86.5-111.5% for nitrite and 84.0-108.5% for nitrate, and tested commercial samples complied. Only deionized water was used and extraction was faster.
Why this matters globally
A simpler method could expand curing-agent surveillance and reduce solvent waste, particularly where fermented meats are diverse. Regulatory use requires proficiency testing and comparison with reference methods.
Thai researcher contribution
The KMUTNB Rayong team carried the method from experimental design through fermented-sausage validation, addressing Thai food-safety and green-analytical-chemistry needs.
Limitations to consider
The number and diversity of commercial samples are not stated. Some recoveries exceed 100% and should be judged against predefined criteria. Transfer to very different fat, spice, or color matrices, inter-laboratory validation, long-term robustness, and total cost remain unknown.