Effect of Turkey Meat, Phosphate, Sodium Lactate, Carrageenan, and Konjac on Residual Nitrite in Cured Meats

Kılıç, Birol; Cassens, R. G.; Borchert, L. L.

doi:10.1111/j.1365-2621.2002.tb11353.x

Cited by 15 publications

(8 citation statements)

References 14 publications

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“…Mean pH values for each sample throughout the storage period were as follows: C, 6.13 ± 0.05; HP7, 6.10 ± 0.04; HP20, 6.14 ± 0.04; HP40, 6.20 ± 0.05. No pH changes during the chilled storage of similar meat products have been reported ( , ).…”

Section: Resultsmentioning

confidence: 99%

Biogenic Amine Formation and Nitrite Reactions in Meat Batter As Affected by High-Pressure Processing and Chilled Storage

Ruíz‐Capillas

Aller-Guiote

Carballo

et al. 2006

J. Agric. Food Chem.

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Changes in biogenic amine formation and nitrite depletion in meat batters as affected by pressure−temperature combinations (300 MPa/30 min/7, 20, and 40 °C), cooking process (70 °C/30 min), and storage (54 days/2 °C) were studied. Changes in residual nitrite concentration in raw meat batters were conditioned by the temperature and not by the pressure applied. Cooking process decreased (P < 0.05) the residual nitrite concentration in all samples. High-pressure processing and cooking treatment increased (P < 0.05) the nitrate content. Whereas protein-bound nitrite concentration decreased with pressure processing, no effect was observed with the heating process of meat batters. High-pressure processing conditions had no effect on the rate of residual nitrite loss throughout the storage. The application of high pressure decreased (P < 0.05) the concentration of some biogenic amines (tyramine, agmatine, and spermine). Irrespective of the high processing conditions, generally, throughout storage biogenic amine levels did not change or increased, although quantitatively this effect was not very important. Keywords: Residual nitrite; nitrate; nitrite-bound protein; biogenic amines; high pressure; meat batters

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Section: Resultsmentioning

confidence: 99%

Biogenic Amine Formation and Nitrite Reactions in Meat Batter As Affected by High-Pressure Processing and Chilled Storage

Ruíz‐Capillas

Aller-Guiote

Carballo

et al. 2006

J. Agric. Food Chem.

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“…Honikel ( 2008 ) estimated that the decline in nitrite levels due to heating during manufacturing is about 35% of the added level, and thereafter there is a continuing decrease in nitrite levels during storage. Special features of poultry meat regarding nitrite levels during storage have also been described (Kilic et al 2001 , 2002 ), with a difference between nitrite levels in poultry and pork/beef meat possibly due to pH differences between the products. However, owing to the much higher abundance of haem in red meat compared with chicken, it is also possible that nitrite-induced formation of nitrosylhaem causes greater and faster loss of added nitrite in red meat products (Hammerling et al Forthcoming).…”

Section: Discussionmentioning

confidence: 97%

Time-dependent depletion of nitrite in pork/beef and chicken meat products and its effect on nitrite intake estimation

Merino

Darnerud

Toldrá

et al. 2016

Food Additives & Contaminants: Part A

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The food additive nitrite (E249, E250) is commonly used in meat curing as a food preservation method. Because of potential negative health effects of nitrite, its use is strictly regulated. In an earlier study we have shown that the calculated intake of nitrite in children can exceed the acceptable daily intake (ADI) when conversion from dietary nitrate to nitrite is included. This study examined time-dependent changes in nitrite levels in four Swedish meat products frequently eaten by children: pork/beef sausage, liver paté and two types of chicken sausage, and how the production process, storage and also boiling (e.g., simmering in salted water) and frying affect the initial added nitrite level. The results showed a steep decrease in nitrite level between the point of addition to the product and the first sampling of the product 24 h later. After this time, residual nitrite levels continued to decrease, but much more slowly, until the recommended use-by date. Interestingly, this continuing decrease in nitrite was much smaller in the chicken products than in the pork/beef products. In a pilot study on pork/beef sausage, we found no effects of boiling on residual nitrite levels, but frying decreased nitrite levels by 50%. In scenarios of time-dependent depletion of nitrite using the data obtained for sausages to represent all cured meat products and including conversion from dietary nitrate, calculated nitrite intake in 4-year-old children generally exceeded the ADI. Moreover, the actual intake of nitrite from cured meat is dependent on the type of meat source, with a higher residual nitrite levels in chicken products compared with pork/beef products. This may result in increased nitrite exposure among consumers shifting their consumption pattern of processed meats from red to white meat products.

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“…Other important factors are reported as heat processing and storage conditions such as storage time and temperature. It was demonstrated that the amount of residual nitrite decreases in heat‐treated meat products (Kilic et al., 2001, 2002). It has also been stated that the amount of residual nitrite in Chinese sausages decreased with storage (Kuo & Chen, 2004).…”

Section: Resultsmentioning

confidence: 99%

Effects of cold‐set binding agents on oxidative stability and residual nitrite levels in thermally processed ground beef during storage

Karaca

Kılıç

2022

Food Processing Preservation

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The aim of this study was to investigate the effects of binding agents like microbial transglutaminase (MTG) and fibrinogen/thrombin protein isolate (FB) on the oxidative stability and the residual nitrite (RN) level in thermally processed ground beef during cold (4°C) storage (0, 1, 7, 15, 30 days). Samples were evaluated for cooking loss (CL), pH, color, texture, thiobarbituric acid reactive substances (TBARS), and RN levels. Although using MTG or FB reduced CL, FB was more effective for lowering CL (p < .05). Both MTG and FB prevented lipid oxidation (p < 05), whereas FB was found to protect samples against oxidative degradation as well as sodium nitrite (SN, p < 05). RN levels varied depending on the amount of SN used and storage time. Treatments containing SN plus MTG or FB had lower RN than those with only SN in each storage day (p < 05). It can be stated that the amount of SN used may be reduced by using MTG and FB in meat product formulations. Practical applications Sodium nitrite is the critical ingredient used in the process of manufacturing cured meat. However, nitrites or nitrates may react with secondary amines in the product or in acidic conditions in the stomach to form nitrosamines, which are carcinogenic. Even though much research was conducted regarding nitrosamine formation, carcinogenicity of nitrite, and finding alternatives for nitrite, no alternative to nitrite was found. Since it is impossible to eleminate the use of nitrite, or to reduce it drastically in order to solve the problem without giving up its vital functions in cured meat products, it is important for meat industry to find methods to reduce the amount of residual nitrite in meat products.

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Effect of Turkey Meat, Phosphate, Sodium Lactate, Carrageenan, and Konjac on Residual Nitrite in Cured Meats

Cited by 15 publications

References 14 publications

Biogenic Amine Formation and Nitrite Reactions in Meat Batter As Affected by High-Pressure Processing and Chilled Storage

Biogenic Amine Formation and Nitrite Reactions in Meat Batter As Affected by High-Pressure Processing and Chilled Storage

Time-dependent depletion of nitrite in pork/beef and chicken meat products and its effect on nitrite intake estimation

Effects of cold‐set binding agents on oxidative stability and residual nitrite levels in thermally processed ground beef during storage

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