Natural applications for nitrite/nitrate reduction in meat products

Abstract

Nitrit ve nitratın et ürünlerindeki en temel görevi; gıda zehirlenmesine neden olan Clostridium botulinum'un çoğalmasını ve toksin oluşturmasını engellemesidir. Salam ve sosis gibi kürlenmiş, ısıl işlem uygulanmış ürünlerin arzu edilen parlak, pembemsi-kırmızı rengini nitrit ve nitrat kullanımıyla oluşan nitrosohemokrom sağlamaktadır. Et ürünlerinde fazla miktarda kullanılan nitrit veya nitratların bakteriyel indirgenmesi veya gıdada bulunan sekonder ve tersiyer aminlerin nitrit ile reaksiyonu sonucu kanserojenik etkili nitrosaminler oluşmaktadır. Nitrit/nitratların kansorejen risk taşıması sebebiyle tüketiciler doğal gıdalar talep etmektedir. Son zamanlarda bilim insanları et ürünlerinin üretiminde nitrit veya nitrat kullanımına alternatif doğal maddeler üzerine çalışmaktadırlar. Bu çalışmada et endüstrisinde kullanım potansiyeli olan nitrit/nitrata alternatif maddeler konusunda yapılmış çalışmaların derlenmesi amaçlanmıştır. The main function of nitrite and nitrate in meat products is to prevent Clostridium botulinum growth which causes food poisoning and toxic information. The desired bright, pinkish-red color of the cured, heat treated products such as salami and sausage provides nitrosohemochromium formed by the use of nitrite and nitrate. Bacterial reduction of excess nitrite or nitrates in meat products or reaction with nitrite in secondary and tertiary amines present in food form carcinogenic nitrosamines. Due to the risk of carcinogenicity of nitrite/nitrates, consumers are demanding natural foods. Scientists have recently been working on alternative natural ingredients for the use of nitrite or nitrate in the production of meat products. In this study, it is aimed to compile the studies about nitrite/nitrate alternative substances which have potential use in meat industry.

Optimization of antioxidant and lycopene extraction from tomato pomace using Hansen solubility parameters and its application in chicken meat preservation

“…By adding tomato peels extract to a sample, it can potentially act as an antioxidant and reduce the formation of TBA reactive substances. The antioxidants present in tomato peels, such as lycopene and other phytochemicals, can scavenge free radicals and inhibit lipid peroxidation reactions, thus preventing the generation of reactive substances that react with TBA (Candan & Bağdatlı, 2017; Ghani et al., 2017). A decrease in TBA reactive substance values suggests that the tomato peels extract has a protective effect against lipid oxidation and oxidative deterioration in the sample.…”

Nitrites in Cured Meats, Health Risk Issues, Alternatives to Nitrites: A Review

“…(2) to provide the necessary bright red color in meat products like sausage, ham, salami, etc. [ 11 ]. (3) To give cured meats their characteristic texture and aroma [ 12 ].…”

Evaluation of degradation capability of nitrite and biogenic amines of lactic acid bacteria isolated from pickles and potential in sausage fermentation

“…Recently, there are increasing concerns on degradation of undesirable substances such as nitrite and biogenic amines (BAs) in fermented foods. Nitrite is often used as an additive to conduce development of characteristic color and flavor and inhibit the growth of microorganisms, especially Clostridium botulinum and Staphylococcus aureus in fermented sausage industry (Candan & Bagdatli, 2018). However, nitrite can react with secondary or tertiary amines in meats and potentially produce toxic carcinogen, teratogenic, and mutagenic N‐nitroso compounds (Demeyer et al., 2008).…”