Levels of nitrate, nitrite and nitrosamines in model sausages during heat treatment and in vitro digestion – The impact of adding nitrite and spinach (Spinacia oleracea L.)

Niklas, Agnieszka Anna; Borge, Grethe Iren A.; Rødbotten, Rune; Berget, Ingunn; Müller, Mette Helen Bjørge; Herrmann, Susan Strange; Granby, Kit; Kirkhus, Bente

doi:10.1016/j.foodres.2023.112595

Cited by 12 publications

(5 citation statements)

References 41 publications

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“…4 However, these products often contain residual nitrite, exposing consumers to cancer risk. 5 The standards for adding nitrite and nitrate to meat products vary by country, but the residual amount in meat products is regulated in Thailand, Korea, the United States, and Europe. In Thailand, the Ministry of Public Health (No.…”

Section: Introductionmentioning

confidence: 99%

Enhancing quality control in emulsion-type sausage production: Predicting chemical composition of intact samples with near infrared spectroscopy

Ritthiruangdej,

Vangnai,

Kasemsumran

et al. 2024

Journal of Near Infrared Spectroscopy

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This research actively explores the potential of near infrared spectroscopy (NIR) for analyzing the chemical composition of emulsion-type sausages, focusing on critical factors like residual nitrite, moisture, protein, and fat content. To establish robust and generalizable models, we utilized a dataset of 100 experimentally prepared sausages encompassing a wide range of pork back fat replacement levels (5%, 15%, 30%, 45%, and 60%) and added sodium nitrite amounts (0, 80, 125, 250, and 375 ppm). An external validation set of 20 commercially sourced sausages further assessed the model’s real-world applicability. Partial least squares (PLS) regression calibration models with multiplicative scatter correction (MSC) pre-treatment demonstrated impressive accuracy for moisture (RMSECV = 0.57%, RPD = 9.8), fat (RMSECV = 1.17%, RPD = 9.5), and protein (RMSECV = 0.30%, RPD = 7.6). While residual nitrite prediction presented challenges due to its inherent complexity, the external validation yielded a competitive root mean square error of prediction (RMSEP) of 12.02 ppm, surpassing the average performance reported in similar studies (RMSEP ∼15 ppm) by 3 ppm. Importantly, sample homogenization did not significantly affect parameter prediction, highlighting the robustness of the NIR-based approach. These findings suggest that NIR spectroscopy, with its non-destructive, rapid, and cost-effective nature, could provide valuable tools for quality control and monitoring in the emulsion-type sausage industry. More importantly, improved nitrite prediction could pave the way for enhanced precision and control in sausage production, ultimately contributing to improved food safety and sustainability.

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Section: Introductionmentioning

confidence: 99%

Enhancing quality control in emulsion-type sausage production: Predicting chemical composition of intact samples with near infrared spectroscopy

Ritthiruangdej,

Vangnai,

Kasemsumran

et al. 2024

Journal of Near Infrared Spectroscopy

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“…A utilização de sais de cura (nitrito/nitrato) em produtos cárneos é fundamental, uma vez que possuem atividade antimicrobiana prevenindo o crescimento de microrganismos deteriorantes e patogênicos, principalmente a germinação de esporos de Clostridium botulinum, assim como, capacidade para retardar a oxidação lipídica, além de conferir cor, aroma e sabor característicos aos produtos curados (Adami et al, 2015;Dutra et al, 2017;Wu et al, 2021;Cropp et al, 2023;Niklas et al, 2023). De fato, nenhum outro aditivo desempenha todas as funções tecnológicas do nitrito/nitrato (antimicrobianos, antioxidantes e qualidade sensorial), tornando-os ingredientes essenciais ao processo de cura e difíceis de serem substituídos Bacus, 2007;Viuda-Martos et al, 2009;Perea-Sanz et al, 2018).…”

Section: Introductionunclassified

Utilização de aipo em pó e de beterraba em pó como agentes de cura natural de apresuntados: efeito nas propriedades sensoriais

Cirilo,

Gregório,

Velho

et al. 2024

OLEL

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O objetivo do presente estudo foi avaliar o efeito da substituição total e parcial do sal de cura sintético (nitrito/nitrato) por aipo em pó e beterraba em pó na qualidade sensorial de apresuntados. Foram elaborados cinco tratamentos: T1 (0,09% sal de cura), T2 (0,9% aipo em pó), T3 (0,045% sal de cura e 0,45% de aipo em pó), T4 (0,9% beterraba em pó) e T5 (0,045% sal de cura e 0,45% de beterraba em pó), os quais foram submetidos aos testes sensoriais de aceitação, intenção de compra e CATA (Check-All-That-Apply). Os testes de aceitação e de intenção de compra foram submetidos à análise de variância e as médias ao teste de Tukey (p ≤0,05). A aceitabilidade e intenção de compra também foram avaliadas pelo mapa de preferência interno de três vias e os termos descritivos do teste CATA por meio da análise de componentes principais. A substituição total do sal de cura pelos vegetais em pó contribuiu para menor (p ≤0,05) aceitabilidade em relação à aparência, aroma, sabor e textura, assim como para menor (p ≤0,05) intenção de compra dos apresuntados. Esses resultados podem ser justificados pelos termos descritores que T2 e T4 receberam no método CATA: cor esverdeada, cor amarronzada, superfície sem brilho, aspecto estranho, aroma desagradável, sabor desagradável e seco (T2) e presença de poros, odor de ranço e sabor de ranço (T4). T3 e T5, de forma geral, apresentaram aceitação e intenção de compra semelhantes ao T1-controle, visto que as notas médias de T3 e T5 para os atributos aparência, aroma, sabor e textura encontraram-se entre os escores 6 (gostei ligeiramente) e 8 (gostei muito) e para a intenção de compra entre os escores 3 (não sei se compraria) e 4 (provavelmente compraria), assim como o T1-controle. Pelo mapa de preferência interno dos apresuntados, verificou-se que houve tendência a maior aceitação de T3 e T5 em relação ao T1-controle. Além disso, a substituição parcial mostrou-se capaz de manter as características de cor rósea fraca, aroma discreto de apresuntado e sabor mais suave de apresuntado das amostras. Nesse contexto, pode-se concluir que T3 e T5 mostraram-se como alternativas promissoras para atender a demanda por produtos cárneos com apelos mais saudáveis, uma vez que promoveram redução do uso de aditivos químicos.

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“…Despite these advantages, nitrites come with certain risks and potential hazards. Experimental evidence has indicated that under specific conditions, nitrites can transform into carcinogenic nitrosamines, posing potential threats to human health [8,9]. Moreover, excessive consumption of nitrites can be detrimental to human health, leading to conditions such as hypertension and glioma [10,11].…”

Section: Introductionmentioning

confidence: 99%

Mechanistic Insights into Nitrite Degradation by Metabolites of L. plantarum A50: An LC-MS-Based Untargeted Metabolomics Analysis

An,

Sun,

Liu

et al. 2024

Fermentation

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Nitrites are universally acknowledged natural toxic substances that frequently lead to poisoning in humans and animals. During fermentation, certain microorganisms utilize a portion of the nitrogen element and reduce nitrates to nitrites through specific metabolic pathways. In this study, a highly effective lactic acid bacterial strain, Lactiplantibacillus plantarum A50, was isolated and screened from alfalfa silage for its remarkable ability to degrade nitrites. L. plantarum A50 exhibits exceptional nitrite removal capacity, with a degradation rate of 99.06% within 24 h. Furthermore, L. plantarum A50 demonstrates normal growth under pH values ranging from 4 to 9 and salt concentrations of 5%, displaying excellent tolerance to acidity, alkalinity, and salinity. Additionally, it undergoes fermentation using various carbon sources. Within the first 6–12 h of culture, L. plantarum A50 primarily achieves nitrite degradation through non-acidic processes, resulting in a degradation rate of 82.67% by the 12th hour. Moreover, the metabolites produced by L. plantarum A50 exhibit a synergistic interaction with acidity, leading to a nitrite degradation rate of 98.48% within 24 h. Notably, both L. plantarum A50 and MRS broth were found to degrade nitrites. Consequently, a non-targeted metabolomic analysis using LC-MS was conducted to identify 342 significantly different metabolites between L. plantarum A50 and MRS broth. Among these, lipids and lipid-like molecules, organic acids and derivatives, organic oxygen compounds, and organoheterocyclic compounds emerged as the main constituents. Lipids and lipid-like molecules, derivatives of glucose and galactose, amino acids and their derivatives, as well as organoheterocyclic compounds, are likely to play a role in nitrite elimination. Through the enrichment analysis of differential metabolic pathways using KEGG, nine distinct pathways were identified. These pathways provide essential nutrients, maintain cellular structure and function, participate in substance transport, regulate metabolic activities, and enhance resistance against pathogenic microorganisms in L. plantarum A50.

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Levels of nitrate, nitrite and nitrosamines in model sausages during heat treatment and in vitro digestion – The impact of adding nitrite and spinach (Spinacia oleracea L.)

Cited by 12 publications

References 41 publications

Enhancing quality control in emulsion-type sausage production: Predicting chemical composition of intact samples with near infrared spectroscopy

Enhancing quality control in emulsion-type sausage production: Predicting chemical composition of intact samples with near infrared spectroscopy

Utilização de aipo em pó e de beterraba em pó como agentes de cura natural de apresuntados: efeito nas propriedades sensoriais

Mechanistic Insights into Nitrite Degradation by Metabolites of L. plantarum A50: An LC-MS-Based Untargeted Metabolomics Analysis

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