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Browsing Abstract by Author "Anuththara, G. V. D"

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    Spectrophotometric determination of nitrite content in processed chicken products
    (Institute of Chemistry Ceylon, 2019-05) Somarathne,W. R. P; Chilki, K. K. D; Jayatissa,R. M. K. P; Nishadya,S. M. S; Anuththara, G. V. D; Illangakoon,M. S. A; Somapala,E. G; Udawatte,C. S
    Nitrites are used as preservatives in processed meat. Although they are beneficial and safe at permitted levels, they can be carcinogenic when used in excess. Large doses of nitrites can also lead to a condition known as methemoglobinemia. The aim of this study is to determine whether the nitrite content in four locally available brands of processed chicken products are within the permitted levels.