Estimation of Nitrite, Nitrate and N-Nitrosamines in Selected Food Samples

Jawad, I. M.

doi:10.3923/pjn.2012.481.483

Cited by 3 publications

(4 citation statements)

References 7 publications

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“…The CAS samples were at best neither liked nor disliked by the panelists. This was probably as a result of smoke deposition, which has been reported to improve the palatability of meat, mostly through its phenolic and aldehyde components (Jawad, 2012). The low taste scores of CAS could also be as a result of glycerol interfering in their flavour.…”

Section: Sensory Evaluation Of Intermediate Moisture Meatmentioning

confidence: 97%

“…Brown et al (1974) reported that the addition of ascorbic acid resulted in nitrite depletion in cured meat products; this may be due to the reduction of nitrite to nitric oxide, which then reacted with meat pigments. The presence of sodium chloride could also contribute to the lowering of residual nitrite since an increase in ionic strength as a result of moisture loss could cause a decrease in pH which increases the solubility of nitrite (Jawad, 2012). The decrease in residual nitrite could also be the result of smoking, which resulted in the thermal degradation of nitrite (Ali et al, 2006).…”

Section: Moisture Content Of Intermediate Moisture Meat During Storagementioning

confidence: 99%

“…The sensory scores of the intermediate moisture meats after six weeks of ambient storage is presented in (Olesen et al, 2004;Lundberg et al, 2009;Jawad, 2012). The gradual loss of colour in most samples on storage could be due to fading caused by the light (Jawad, 2012) and increased browning reactions, which is known to be at maximum at an intermediate moisture range (Obanu et al, 1980;Gallego-Restrepo et al, 2013). Moreover, the pigments may have been oxidized from nitric-oxide myohaemocrome to brownish red metmyoglobin (Ikeme, 1990;Moller et al, 2002).…”

Section: Sensory Evaluation Of Intermediate Moisture Meatmentioning

confidence: 99%

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The use of nitrite and ascorbate in improving quality of stored intermediate moisture (IM) smoked meat

Ndife¹,

Ubbor²,

Ezeocha³

et al. 2021

Agro-Sci.

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Smoking is one of the techniques employed to prevent spoilage of meat. Traditional smoked meat usually results in the production of over dried meat, with unattractive dark colour. This study aimed at improving quality of smoked stored meat. Beef samples were smoked before (CBS) and after (CAS) curing with nitrite and ascorbate in glycerol infusions to obtain intermediate moisture beef. The products were evaluated before and during six weeks of storage under ambient conditions for yield, pigment-conversion, residual nitrite, microbes, and sensory quality. The results of the analysis showed product yield for CBS (33.10-34.77%) to be lower than CAS (47.43-53.48%). Samples CAS contained more moisture (31.21-38.90%) than CBS (24.20-28.41%). CBS4 and CAS4 contained the highest residual nitrite values of 142 and 113 ppm, respectively. CBS4 and CAS3 had the highest myoglobin conversion of 31.31% and 74.68%, respectively. Microbial count of all the beef samples increased with storage time. CBS1 and CAS1 had the highest microbial loads of 3.89 and 4.74 log cful g-1. CAS samples had higher fungal growth than CBS during storage. Beef cured before smoking (CBS) had a better appearance rating (5.44-8.28) than CAS (4.78-7.39). CBS2 had the highest scores in appearance (8.28), taste (7.11) and aroma (8.06). Beef cured before smoking (CBS) had superior sensory scores than beefs cured after smoking (CAS) after six weeks of ambient storage. The quality of intermediate moisture meats was found to improve through curing, using nitrite and ascorbate.

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Section: Sensory Evaluation Of Intermediate Moisture Meatmentioning

confidence: 97%

Section: Moisture Content Of Intermediate Moisture Meat During Storagementioning

confidence: 99%

Section: Sensory Evaluation Of Intermediate Moisture Meatmentioning

confidence: 99%

See 1 more Smart Citation

The use of nitrite and ascorbate in improving quality of stored intermediate moisture (IM) smoked meat

Ndife¹,

Ubbor²,

Ezeocha³

et al. 2021

Agro-Sci.

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“…The possible contamination of water is the only explanation for the presence of N‐ NAs in non‐alcoholic beverages (NDMA and NDEA) (Jawad, 2012 ), alcoholic beverages other than beer (NDMA, NPYR and NMOR) (Park et al, 2015 ) and fermented beverages (NDMA and NPYR) (Kawabata et al., 1980 ).…”

Section: Introductionmentioning

confidence: 99%

Risk assessment of N‐nitrosamines in food

Schrenk¹,

Bignami²,

Bodin³

et al. 2023

EFS2

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EFSA was asked for a scientific opinion on the risks to public health related to the presence of Nnitrosamines (N-NAs) in food. The risk assessment was confined to those 10 carcinogenic N-NAs occurring in food (TCNAs), i.e. NDMA, NMEA, NDEA, NDPA, NDBA, NMA, NSAR, NMOR, NPIP and NPYR. N-NAs are genotoxic and induce liver tumours in rodents. The in vivo data available to derive potency factors are limited, and therefore, equal potency of TCNAs was assumed. The lower confidence limit of the benchmark dose at 10% (BMDL 10 ) was 10 μg/kg body weight (bw) per day, derived from the incidence of rat liver tumours (benign and malignant) induced by NDEA and used in a margin of exposure (MOE) approach. Analytical results on the occurrence of N-NAs were extracted from the EFSA occurrence database (n = 2,817) and the literature (n = 4,003). Occurrence data were available for five food categories across TCNAs. Dietary exposure was assessed for two scenarios, excluding (scenario 1) and including (scenario 2) cooked unprocessed meat and fish. TCNAs exposure ranged from 0 to 208.9 ng/kg bw per day across surveys, age groups and scenarios. 'Meat and meat products' is the main food category contributing to TCNA exposure. MOEs ranged from 3,337 to 48 at the P95 exposure excluding some infant surveys with P95 exposure equal to zero. Two major uncertainties were (i) the high number of left censored data and (ii) the lack of data on important food categories. The CONTAM Panel concluded that the MOE for TCNAs at the P95 exposure is highly likely (98-100% certain) to be less than 10,000 for all age groups, which raises a health concern.

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