A novel method for analyzing residual nitrite level in sausage model via size-exclusion chromatography and optimization of nitrite addition levels

Quantifying residual nitrite in processed meat is challenging due to its reactivity with matrix components. Traditional methods like the Griess assay and reversed-phase chromatography often suffer from matrix interference and solvent-related inaccuracies. Notably, reversed-phase columns fail to resolve overlapping peaks of nitrite and phosphate, leading to unreliable results. To overcome these limitations, this study developed a size-exclusion chromatography (SEC)-based method that excludes organic solvents and effectively separates nitrite from phosphate, improving analytical accuracy. The method was applied to model sausage systems to monitor nitrite levels during storage and evaluate its effects on pH, lipid oxidation, and color. Findings revealed that nitrite concentrations above 100 mg/kg provided no additional functional benefits, and residual nitrite remained stable throughout storage. These results offer new insights into nitrite's behavior in meat matrices and support the refinement of regulatory limits to ensure both product quality and consumer safety. • A novel method for analyzing residual nitrite in meat products has been established. • Size-exclusion chromatography-based residual analysis is a promising approach. • Minimized solvent interference during the preprocessing stage to enhance analysis accuracy. • The newly developed method produces results that differ from the traditional approach. • Adding around 100 ppm of nitrite to meat products is sufficient for functional effects.