New Strategies for the Total/Partial Replacement of Conventional Sodium Nitrite in Meat Products: a Review

Stoica, Maricica; Antohi, Valentin Marian; Alexe, Petru; Ivan, Angela Stela; Stanciu, Silvius; Stoica, Dimitrie; Zlati, Monica Laura; Stuparu-Crețu, Mariana

doi:10.1007/s11947-021-02744-6

Cited by 28 publications

(15 citation statements)

References 125 publications

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“…Although nitrates/nitrites are the most widely used food additive in processed meat, their excessive intake is correlated to an increased risk of gastrointestinal cancer [ 22 ]. The general concern about nitrate/nitrite dietary intake has stimulated the development of novel approaches to reduce their use in food [ 23 ].…”

Section: Discussionmentioning

confidence: 99%

Cleaning the Label of Cured Meat; Effect of the Replacement of Nitrates/Nitrites on Nutrients Bioaccessibility, Peptides Formation, and Cellular Toxicity of In Vitro Digested Salami

Nunzio

Loffi

Montalbano

et al. 2022

IJMS

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Curing salts composed of mixtures of nitrates and nitrites are preservatives widely used in processed meats. Despite many desirable technological effects, their use in meat products has been linked to methemoglobinemia and the formation of nitrosamines. Therefore, an increasing “anti-nitrite feeling” has grown among meat consumers, who search for clean label products. In this view, the use of natural compounds as alternatives represents a challenge for the meat industry. Processing (including formulation and fermentation) induces chemical or physical changes of food matrix that can modify the bioaccessibility of nutrients and the formation of peptides, impacting on the real nutritional value of food. In this study we investigated the effect of nitrate/nitrite replacement with a combination of polyphenols, ascorbate, and nitrate-reducing microbial starter cultures on the bioaccessibility of fatty acids, the hydrolysis of proteins and the release of bioactive peptides after in vitro digestion. Moreover, digested salami formulations were investigated for their impacts on cell proliferation and genotoxicity in the human intestinal cellular model (HT-29 cell line). The results indicated that a replacement of synthetic nitrates/nitrites with natural additives can represent a promising strategy to develop innovative “clean label” salamis without negatively affecting their nutritional value.

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Section: Discussionmentioning

confidence: 99%

Cleaning the Label of Cured Meat; Effect of the Replacement of Nitrates/Nitrites on Nutrients Bioaccessibility, Peptides Formation, and Cellular Toxicity of In Vitro Digested Salami

Nunzio

Loffi

Montalbano

et al. 2022

IJMS

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show abstract

“…Production costs are influenced by a large number of factors (purchase price of means, costs of production elements, transport costs, etc.). The greatest significance and deviations in this segment are caused by the costs of means and reproduction itself, consumption of elements (materials) of production that enter the process of creating certain goods, costs of realization and services, labor costs (Coase, 2005;Stanciu et al, 2019;Stoica et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Managing the Production Processes - Optimization of the Technological Process of Banana Ripening by Applying the Simple Additive Weighting Method

Stojanović,

Jovanović,

Manić

2023

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The realization of company goals is greatly influenced by the manager’s decisions in the activities of managing production processes. To make decisions, managers use different decision-making methods, taking into account different criteria on the basis of which they choose the best alternative. The paper presents the optimization of the technological process of banana ripening using the simple additive weighting (SAW) method. The research monitored temperature correction, ripening gas dosage concentration, duration of treatment, commodity loss, including correction of accompanying factors of green banana fruit ripening. By applying the SAW method on 400 performed ripenings in the period from 2017 to 2020, the best results were achieved at a temperature of 18.5 °C, with an ethylene concentration of 840 ppm, process time of 112 h and achieved kalo of 233 kg. The total cost of ripening based on the examined parameters is 250.12 € which can save 81.42 € and meet the finishing standards.

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“…Recent reviews by Munekata et al (2021) and Ferysiuk and Wójciak (2020) have comprehensively discussed the usage of cruciferous vegetables and plantbased ingredients for replacing nitrite in processed meat products, respectively. The application of high-pressure processing (HPP), cold plasma, with or without added nitrites, can reduce ingoing amounts of nitrites in meat products and has been discussed previously in a recent review by Stoica et al (2022). This review, for the first time, discusses the effects of novel meat processing technologies, including microwave, irradiation, high-pressure thermal processing and multitarget preservation technology, on the quality and sensory characteristics of processed meat products prepared with low-or no addition of nitrites.…”

Section: Introductionmentioning

confidence: 99%

Multitarget preservation technologies for chemical‐free sustainable meat processing

Kaur

Gupta

et al. 2022

Journal of Food Science

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Due to the growing consumer demand for safe and naturally processed meats, the meat industry is seeking novel methods to produce safe-to-consume meat products without affecting their sensory appeal. The green technologies can maintain the sensory and nutritive characteristics and ensure the microbial safety of processed meats and, therefore, can help to reduce the use of chemical preservatives in meat products. The use of chemical additives, especially nitrites in processed meat products, has become controversial because they may form carcinogenic N-nitrosamines, a few of which are suspected as cancer precursors. Thus, the objective of reducing or eliminating nitrite is of great interest to meat researchers and industries. This review, for the first time, discusses the influence of processing technologies such as microwave, irradiation, high-pressure thermal processing (HPTP) and multitarget preservation technology on the quality characteristics of processed meats, with a focus on their sensory quality. These emerging technologies can help in the alleviation of ingoing nitrite or formed nitrosamine contents in meat products. The multitarget preservation technology is an innovative way to enhance the shelf life of meat products through the combined use of different technologies/natural additives. The challenges and opportunities associated with the use of these technologies for processing meat are also reviewed.

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New Strategies for the Total/Partial Replacement of Conventional Sodium Nitrite in Meat Products: a Review

Cited by 28 publications

References 125 publications

Cleaning the Label of Cured Meat; Effect of the Replacement of Nitrates/Nitrites on Nutrients Bioaccessibility, Peptides Formation, and Cellular Toxicity of In Vitro Digested Salami

Cleaning the Label of Cured Meat; Effect of the Replacement of Nitrates/Nitrites on Nutrients Bioaccessibility, Peptides Formation, and Cellular Toxicity of In Vitro Digested Salami

Managing the Production Processes - Optimization of the Technological Process of Banana Ripening by Applying the Simple Additive Weighting Method

Multitarget preservation technologies for chemical‐free sustainable meat processing

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