Estimated dietary intake of nitrate and nitrite from meat consumed in Fiji

Chetty, Adrian A.; Prasad, Surendra; Pinho, Olı́via; Morais, Cecília

doi:10.1016/j.foodchem.2018.11.081

Cited by 34 publications

(20 citation statements)

References 33 publications

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“…Bologna-type sausages are cured and cooked meat products, which means that they have nitrate/nitrite in their formulation. The amount in which they can be added is subject to official regulation [32,33] because although they have important desirable effects in several aspects of meat products processing and development (mainly colour fixation, fat oxidation, flavour, and microbiological safety) [34,35], their application concerns a potential risk of the formation of carcinogenic, teratogenic, and mutagenic nitroso compounds [36,37], leading to a trend towards their decreasing. As soon as nitrite is added to meat batter, it is reduced to nitric oxide to react with myoglobin and other active compounds to develop all the positive actions that have been previously described.…”

Section: Residual Nitrite Levelmentioning

confidence: 99%

Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold Storage

Fernández‐López

Lucas‐González

Roldán-Verdú

et al. 2020

Foods

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The incorporation of a new ingredient into foods could not only affect the intrinsic properties of the product but also its shelf life. The aim of this study was to investigate the effect of the black quinoa (both as whole seeds and as the fibre-rich fraction obtained as coproduct from its wet-milling process) on the shelf life of Bologna-type sausages during cold storage. Three treatments of Bologna-type sausages were produced: control, sausages with black quinoa seeds (2.5%), and sausages with their fibre-rich fraction (2.5%). The effect of the black quinoa added on the physicochemical properties (pH and colour), lipid oxidation, residual nitrite level, and microbiological quality of Bolognas during 21 days of cold storage was evaluated. Although the addition of quinoa products in Bologna-type sausages modified some colour parameters (day 0), these differences were masked through the storage period. Sausages with quinoa products added showing lipid oxidation values lower than the control for all the days studied. Sausages with quinoa products added showed higher residual nitrite levels than control at all measurement times during the storage period. The addition of black quinoa did not affect microbial stability during storage. Black quinoa products can be considered promising ingredients to be used as antioxidants and natural nitrate sources in Bologna-type sausages without affecting their microbial safety during storage. Figure 2. Microorganism, (a) mesophilic aerobic bacteria; (b) lactic acid bacteria, counts (log colony forming units (CFU)/g) of Bologna-type sausages (control, sausage with black quinoa seeds (BQS), and sausage with its fibre-rich fraction (RFBQS)) during cold storage.

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Section: Residual Nitrite Levelmentioning

confidence: 99%

Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold Storage

Fernández‐López

Lucas‐González

Roldán-Verdú

et al. 2020

Foods

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“…As concern in food safety investigations, the danger of food nitrite still gives rise to debate in the scientific community. Recently new analysis methods were developed and new parameters were proposed for the evaluation of risk exposure to nitrite [29][30][31]. Rather than the nitrite concentration, %ADI would be more informative, since ADI was established based meat products consumption and nitrite concentration.…”

Section: Figure 1 Nitrite Concentration In Categories Of Meat Productsmentioning

confidence: 99%

"Spectrophotometric determination and assessment of potential health risk of nitrite from meat and processed meat products "

Casoni¹,

Badiu²,

Frențiu³

2019

Studia UBB Chemia

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Nitrite content was determined in fresh meat of chicken and pork and in different processed meat products such as sausages, salami, ham and pate with declared and not declared nitrite addition. The spectrophotometric method based on diazo-coupling reaction was used. Under the optimum working conditions, the method showed a limit of detection of 0.4 mg kg-1 and a limit of quantification of 1.2 mg kg-1. The method proved to be accurate with nitrite recovery of 98±14% from spiked samples. In the analyzed samples the nitrite content was in the range 1.1±0.1 to 26.4±2.5 mg Kg-1 , values that are below the maximum admitted level of nitrite in meat products (150 mg Kg-1). The lowest nitrite concentration was found in chicken meat products (between 1.1±0.2 and 1.8±0.1 mg kg-1) while in salami, ham and sausages products the content was high (26.4±2.5; 19.0±0.7 and 13.4±1.1 respectively). The health risk exposure parameters were between 4% and 94 % and between 2% and 50% from established Acceptable Daily Intake (ADI of 0.07 mg/kg body weight/day) in case of adults and children respectively. Higher values correspond to pork meat products as salami, sausages and ham. The risk exposure to nitrite estimated for occasional consumption of meat products proved to be much more informative than the nitrite concentration. For these products consumption should be limited to 150-300 g per week. Noncarcinogenic health effects, evaluated based on Target Hazard Quotient (THQ) were revealed for the investigated meat products by occasional consuming of 3 serving/week.

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“…As an important source of inorganic nitrogen, the NO 3 − content of food products may originate from soil, water resources, chemical fertilizers, or food additives, consequently affecting the human food chain (Quijano et al, 2017). To date, numerous studies have been conducted on the NO 3 − content of plants and have revealed high concentrations of NO 3 − in different vegetables (Bahadoran et al, 2016), particularly leafy vegetables, which are the most important source of NO 3 − in the human diet, accounting for more than 80% of the NO 3 − intake (Anjana and Iqbal, 2007;Bondonno et al, 2018;Chetty et al, 2018). However, during the storage and processing of plants, excess NO 3 − that remains unassimilated in plant tissues can be enzymatically converted to NO 2 − .…”

Section: Introductionmentioning

confidence: 99%

Reducing the Nitrate Content in Vegetables Through Joint Regulation of Short-Distance Distribution and Long-Distance Transport

Liang

Zhang

2020

Front. Plant Sci.

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As an important nitrogen source, nitrate (NO 3 −) absorbed by plants is carried throughout the plant via short-distance distribution (cytoplasm to vacuole) and long-distance transportation (root to shoot), the two pathways that jointly regulate the content of NO 3 − in plants. NO 3 − accumulation within the vacuole depends on the activities of both tonoplast proton pumps and chloride channel (CLC) proteins, and less NO 3 − is stored in vacuoles when the activities of these proteins are reduced. The ratio of the distribution of NO 3 − in the cytoplasm and vacuole affects the long-distance transport of NO 3 − , which is regulated by the proteins NPF7.3 and NPF7.2 that play opposite but complementary roles. NPF7.3 is responsible for loading NO 3 − from the root cytoplasm into the xylem, whereas NPF7.2 regulates the unloading of NO 3 − from the xylem, thereby facilitating the long-distance transport of NO 3 − through the roots to the shoots. Vegetables, valued for their nutrient content, are consumed in large quantities; however, a high content of NO 3 − can detrimentally affect the quality of these plants. NO 3 − that is not assimilated and utilized in plant tissues is converted via enzyme-catalyzed reactions to nitrite (NO 2 −), which is toxic to plants and harmful to human health. In this review, we describe the mechanisms underlying NO 3 − distribution and transport in plants, a knowledge of which will contribute to breeding leafy vegetables with lower NO 3 − contents and thus be of considerable significance from the perspectives of environmental protection and food safety.

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Estimated dietary intake of nitrate and nitrite from meat consumed in Fiji

Cited by 34 publications

References 33 publications

Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold Storage

Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold Storage

"Spectrophotometric determination and assessment of potential health risk of nitrite from meat and processed meat products "

Reducing the Nitrate Content in Vegetables Through Joint Regulation of Short-Distance Distribution and Long-Distance Transport

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