Table 3.
The results of nitrite determinations in commercial meats using new Rh(III)-complex based membrane electrodes compared results from classical colorimetric Griess assay method.a,b
| Sample | Electrode 7 | Electrode 10 | Electrode 13 | Griess Assay Method |
|---|---|---|---|---|
| Nitrite Content (mg of NO2−/kg of meat) | ||||
| Ham 1 | 37.0±0.3 | 37.1±0.2 | 36.9±0.5 | 36.1±0.2 |
| Salami | 40.0±0.5 | 40.2±0.3 | 39.9±0.5 | 39.5±0.2 |
| Ham 2 | 252.9±1.4 | 254.0±2.0 | 253.8±1.8 | 250.7±1.4 |
a
Measurements in phosphate buffer solution, pH 4.5
b
results reported are average ± s.d for n=3 measurements for each sample.