Dietary nitrate and nitrite: Benefits, risks, and evolving perceptions

Bedale, Wendy; Sindelar, Jeffrey J.; Milkowski, Andrew L.

doi:10.1016/j.meatsci.2016.03.009

Cited by 260 publications

(165 citation statements)

References 98 publications

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“…According to Weiss et al (2010), synthetic nitrite can impart a notable reddish pink color to the meat, add a characteristic flavor to meat products, inhibit lipid oxidation, and control the growth of several pathogenic and spoilage organisms. However, In the meat-processing industry, the major health concerns are the addition of synthetic nitrite (Jeong et al , 2010) becuase the addition of synthetic nitrite in meat products has been doubted due to the potential conversion of nitrite to nitrosamine, a possible carcinogen (Bedale et al , 2016). Consumer’s preference for natural and organic food has an important influence on the meat-processing industry (Lorenzo et al , 2014).…”

Section: Introductionmentioning

confidence: 99%

“…Consumer’s preference for natural and organic food has an important influence on the meat-processing industry (Lorenzo et al , 2014). Consumer’s demand for healthier natural and organic food products had led to a noteworthy increase in their production (Bedale et al , 2016; Choi et al , 2016). Sebranek et al (2012) reported that one way to avoid direct addition of synthetic nitrite to meat products is by adding ingredients that have natural nitrate contents with a starter culture to convert nitrate to nitrite.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Fermented Spinach as Sources of Pre-Converted Nitrite on Color Development of Cured Pork Loin

Kim¹,

Kim²,

Jeon³

et al. 2017

Korean Journal for Food Science of Animal Resources

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The effect of fermented spinach extracts on color development in cured meats was investigated in this study. The pH values of raw cured meats without addition of fermented spinach extract or nitrite (negative control) were higher (p<0.05) than those added with fermented spinach extract. The pH values of raw and cooked cured meats in treatment groups were decreased with increasing addition levels of fermented spinach extract. The lightness and yellowness values of raw cured meats formulated with fermented spinach extract were higher (p<0.05) than those of the control groups (both positive and negative controls). The redness values of cooked cured meats were increased with increasing fermented spinach extract levels, whereas the yellowness values of cooked cured meats were decreased with increasing levels of fermented spinach extract. The lowest volatile basic nitrogen (VBN) and thiobarbituric acid reactive substances (TBARS) values were observed in the positive control group with addition of nitrite. TBARS values of cured meats added with fermented spinach extract were decreased with increasing levels of fermented spinach extract and VBN values of curing meat with 30% fermented spinach extract was lower than the other treatments. Total viable bacterial counts in cured meats added with fermented spinach extract ranged from 0.34-1.01 Log CFU/g. E. coli and coliform bacteria were not observed in any of the cured meats treated with fermented spinach extracts or nitrite. Residual nitrite contents in treatment groups were increased with increasing levels of fermented spinach extract added. These results demonstrated that fermented spinach could be added to meat products to improve own curing characteristics.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of Fermented Spinach as Sources of Pre-Converted Nitrite on Color Development of Cured Pork Loin

Kim¹,

Kim²,

Jeon³

et al. 2017

Korean Journal for Food Science of Animal Resources

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“…In addition, the increasing number of products labeled with negative claims such as "free from preservatives" has been suggested to contribute to consumer's fear of additives [14].…”

Section: Clean Labelmentioning

confidence: 99%

A Review 'Clean Labeling': Applications of Natural Ingredients in Bakery Products

Nascimento¹,

Paes²,

Augusta³

2018

JFNR

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Clean labeling has been a trend and the term "clear label" incorporates the concept of transparency.Thus, this review aims to search in the literature for a better way to extend the shelf life of bread by using ecologically preservation techniques as alternatives to chemical additives. In spite of modern advances in technology, the preservation of foods is still a debated issue, not only for developing countries but also for the industrialized world. There is a increased interest in biopreservation, aiming to extend the shelf life and enhancing food safety by using natural microbiota and/or antimicrobial compounds. The use of natural preservatives would enable bakeries to market the "clean label" or "label friendly" products. Thus, the free-from trend leads the bakery industry to reconsider the traditional preservation methods and replace chemical preservatives with natural alternatives to guarantee the clean label. This process is based on the tendency in dairy category, which coincide with manufactures that incorporate no artificial/all natural/GMO free/BPA free claims on products. In this sense, consumer awareness of food ingredients and the desire for simple, natural foods have forced food manufacturers to develop products with a clean label appeal. It is therefore critical to consider the implications of developing a clean-label product, taking into account the effects such a change may have on sensory quality and microbiological control, while also maintaining regulatory compliance.

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“…A study by Ministry of Food and Drug Safety (MFDS) [12] presented that 54.6% of consumers believe that food additives have negative effects on human health. In addition, Bedale et al [13] presented that consumers had fear against chemical food additives and antimicrobials. Specifically, consumers believe that NaNO 2 forms N -nitroso compounds, which are human carcinogens, in an acidic environment [14,15].…”

Section: Introductionmentioning

confidence: 99%

Effects of low NaNO2 and NaCl concentrations on Listeria monocytogenes growth in emulsion-type sausage

Lee

Gwak

Lee

et al. 2016

Asian-Australas J Anim Sci

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ObjectiveThe objective of this study was to evaluate the effect of combinations of NaNO2 and NaCl concentrations on Listeria monocytogenes (L. monocytogenes) growth in emulsion-type sausage.MethodsEmulsion-type sausages formulated with different combinations of NaNO2 (0 and 10 ppm) and NaCl (1.00%, 1.25%, and 1.50%) were inoculated with a five-strain L. monocytogenes mixture, and stored at 4°C, 10°C, and 15°C, under aerobic or vacuum conditions. L. monocytogenes cell counts were measured at appropriate intervals, and kinetic parameters such as growth rate and lag phase duration (LPD) were calculated using the modified Gompertz model.ResultsGrowth rates increased (0.004 to 0.079 Log colony-forming unit [CFU]/g/h) as storage temperature increased, but LPD decreased (445.11 to 8.35 h) as storage temperature and NaCl concentration increased. The effect of combinations of NaCl and low-NaNO2 on L. monocytogenes growth was not observed at 4°C and 10°C, but it was observed at 15°C, regardless of atmospheric conditions.ConclusionThese results indicate that low concentrations of NaNO2 and NaCl in emulsion-type sausage may not be sufficient to prevent L. monocytogenes growth, regardless of whether they are vacuum-packaged and stored at low temperatures. Therefore, additional techniques are necessary for L. monocytogenes control in the product.

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Dietary nitrate and nitrite: Benefits, risks, and evolving perceptions

Cited by 260 publications

References 98 publications

Effect of Fermented Spinach as Sources of Pre-Converted Nitrite on Color Development of Cured Pork Loin

Effect of Fermented Spinach as Sources of Pre-Converted Nitrite on Color Development of Cured Pork Loin

A Review 'Clean Labeling': Applications of Natural Ingredients in Bakery Products

Effects of low NaNO2 and NaCl concentrations on Listeria monocytogenes growth in emulsion-type sausage

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