TY - JOUR
T1 - Linking socio-demographics of meat vendor-processors to residual nitrite in skinless native sausage sold in a typical public market in the philippines
AU - Obsioma, Virginia P.
AU - Guiral, King Louiegie G.
AU - Matullano, Kathleen R.
AU - Lorilla, Aaron P.
AU - Tagubase, Jackie Lou J.
AU - Calumba, Kriza Faye A.
AU - Sarmiento, Jon Marx P.
AU - Alviola, Pedro A.
N1 - Publisher Copyright:
© 2020, Department of Science and Technology. All rights reserved.
PY - 2020/12/4
Y1 - 2020/12/4
N2 - Nitrite plays a key preservative role in meat products. However, overapplication could increase the carcinogenicity risks while underapplication could shorten product shelf life. This study aimed to link the socio-demographic profile of the vendor-processors to the residual nitrite levels in skinless native sausage (skinless longganisa) in a typical public market in the Philippines. A total of 90 skinless longganisa packs were collected from the vendor-processors at three times. Skinless longganisa and commercial curing premix samples were analyzed for nitrite levels using the colorimetric method. Utilizing a random effects panel regression model, the impact of socio-demographic factors of the vendor-processors on the application of nitrite in their skinless longganisa products was assessed. The skinless longganisa samples had residual nitrite levels that ranged from 0.005–1.031 mg/kg with a mean value of 0.56 mg/kg of meat, which suggests the underapplication of nitrite at exceedingly low levels (only at most 2% of the recommended amount), compromising the microbial safety of the meat. The number of skinless longganisa vendor-processors with higher educational attainment (p < 0.01 for high school; p < 0.05 for college) was negatively associated with the nitrite content, whereas the frequency of married respondents (p < 0.01) and with more children (p < 0.05) was positively associated with the residual nitrite. Moreover, most of the vendor-processors had insufficient food safety knowledge despite having attended food safety seminars. With extremely low nitrite levels, monitoring and training programs should highlight the importance of applying the recommended levels of nitrite in skinless longganisa as an essential food safety measure.
AB - Nitrite plays a key preservative role in meat products. However, overapplication could increase the carcinogenicity risks while underapplication could shorten product shelf life. This study aimed to link the socio-demographic profile of the vendor-processors to the residual nitrite levels in skinless native sausage (skinless longganisa) in a typical public market in the Philippines. A total of 90 skinless longganisa packs were collected from the vendor-processors at three times. Skinless longganisa and commercial curing premix samples were analyzed for nitrite levels using the colorimetric method. Utilizing a random effects panel regression model, the impact of socio-demographic factors of the vendor-processors on the application of nitrite in their skinless longganisa products was assessed. The skinless longganisa samples had residual nitrite levels that ranged from 0.005–1.031 mg/kg with a mean value of 0.56 mg/kg of meat, which suggests the underapplication of nitrite at exceedingly low levels (only at most 2% of the recommended amount), compromising the microbial safety of the meat. The number of skinless longganisa vendor-processors with higher educational attainment (p < 0.01 for high school; p < 0.05 for college) was negatively associated with the nitrite content, whereas the frequency of married respondents (p < 0.01) and with more children (p < 0.05) was positively associated with the residual nitrite. Moreover, most of the vendor-processors had insufficient food safety knowledge despite having attended food safety seminars. With extremely low nitrite levels, monitoring and training programs should highlight the importance of applying the recommended levels of nitrite in skinless longganisa as an essential food safety measure.
KW - Food safety
KW - Longganisa
KW - Nitrite
KW - Panel regression model
KW - Sausage
KW - Vendor-processors
UR - http://www.scopus.com/inward/record.url?scp=85096977459&partnerID=8YFLogxK
U2 - 10.56899/149.04.13
DO - 10.56899/149.04.13
M3 - Article
AN - SCOPUS:85096977459
SN - 0031-7683
VL - 149
SP - 1141
EP - 1149
JO - Philippine Journal of Science
JF - Philippine Journal of Science
IS - 4
ER -