Nitrates and Nitrites in meat products

Govari, Maria; Pexara, Andreana

doi:10.12681/jhvms.15856

Cited by 56 publications

(28 citation statements)

References 44 publications

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“…The results obtained in the research by other authors are incomparable due to a number of factors affecting the results: the sampling procedure, the time after the production process, the actual level of salt added etc. Because of those multiple factors, it is impossible to detect the initial amount of the curing agent added at the production phase [68][69][70]. The levels of nitrates detected in our study were much higher than those detected in meat batters by Sucu and Turp [11].…”

Section: Discussioncontrasting

confidence: 63%

Potential Use of Hyssopus officinalis and Borago officinalis as Curing Ingredients in Pork Meat Formulations

Zając¹,

Duda²,

Skoczylas³

et al. 2020

Animals

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The replacement of nitrites in pork meat products has been a studied issue for many years. Due to potential health threats associated with these additives, consumers tend to search for alternative meat curing methods. In this study, Hyssopus officinalis and Borago officinalis were tested for their potential to be used as colour-forming and antioxidant agents. Dry plant samples from various sources were tested for fat, protein, ash, polyphenol and nitrate content. There were significant differences between the herbs depending on source. Two control samples (containing curing salt and sodium chloride with nitrate reducing bacteria) and samples with herbs (hyssop, hyssop with nitrate reducing bacteria, borage, borage with nitrate reducing bacteria)—0.5% of the meat mass—were prepared and stored for 15 days. In the samples with herbs and bacterial cultures, a red colour was developed, the TBARS values were low and DPPH activity was strong. All the samples with herbs had lower residual nitrite levels compared to the samples with curing salt. Borage had a stronger influence on colour and antioxidant stability of the meat samples compared to hyssop. However, both herbs can be used as colour-forming and antioxidant agents along with nitrate-reducing bacteria.

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Section: Discussioncontrasting

confidence: 63%

Potential Use of Hyssopus officinalis and Borago officinalis as Curing Ingredients in Pork Meat Formulations

Zając¹,

Duda²,

Skoczylas³

et al. 2020

Animals

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“…The ability of this salt to inhibit bacterial species could be related to the formation of nitrous acid or nitrous oxide (NO), and subsequently, peroxynitrite [64][65][66]. Chang et al [64] stated that NO has the ability to inhibit the synthesis of adenosine triphosphate through the destruction of iron-sulfur enzymes in bacterial cells.…”

Section: Microbiological Analysismentioning

confidence: 99%

The Possibility of Reduction of Synthetic Preservative E 250 in Canned Pork

Ferysiuk

Wójciak

2020

Foods

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The purpose of this study was to determine the possibility of reducing the amount of NaNO2 added to canned pork during 180 days of storage. In this study, three variants of canned pork were prepared by adding different amounts of sodium nitrite: N (100 mg/kg), NH (50 mg/kg), and NF (no nitrite). The antioxidant capacity, amount of secondary products of lipid oxidation, color intensity, and pH were analyzed after one, 60, 90, and 180 days of storage where sensory properties, water activity (aw), selected pathogenic bacteria, nitrate and nitrite residues, N-nitrosamines (NA), and cholesterol were analyzed after 1 and 180 days of storage. The redness parameter of the nitrite-free canned meat was found to be significantly lower (about 6.4) than that of the products containing sodium nitrite (N: 10.49 and NH: 9.89). During the storage period C. perfringens, L. monocytogenes, and Salmonella were detected in the products. It is not possible to completely eliminate nitrite from the canned pork production process without deteriorating the color, antioxidant properties, sensory characteristics, and health safety. However, the level of hazard chemicals such as NA, nitrate and nitrite residues can be limited by decreasing the amount of nitrite addition to 50 mg/kg. The free-radical scavenging ability for the sample with 50 mg/kg of sodium nitrite was observed to be poor, so its fortification with plant material rich in various polyphenolic substances may be necessary.

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“…Under heat treatment, unstable NO-myoglobin degrades to form nitroso-myochromogen, which is a stable, red protein. However, under the influence of ultraviolet (UV) light and in the presence of harmful bacteria, the characteristic color is lost [64,65]. Table 2 presents plant extracts and their effects on meat products.…”

Section: Colormentioning

confidence: 99%

“…After curing, NO binds to iron from heme and inhibits the process of lipid peroxidation, thereby enhancing product stability during storage [64,65]. In addition, S-nitrosocysteine is formed due to the utilization of oxygen during the oxidation of NO to NO 2 [40,64]. Plant extracts demonstrate strong antioxidant activities [89].…”

Section: Antioxidant Propertiesmentioning

confidence: 99%

“…Researchers hypothesize that the bactericidal activity results from the inactivation of iron-sulfur proteins of the bacteria by the presence of NO in the meat product. The bactericidal activity of nitrite is affected by various factors, such as salt concentration, heat treatment, various curing ingredients and pH value [64,65]. Plant extracts contain various compounds (e.g., phenolics, flavonoids, tannins and saponins) that show strong antimicrobial activity, which is related to the presence of the hydroxyl group (-OH).…”

Section: Antimicrobial and Antifungal Propertiesmentioning

confidence: 99%

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Reduction of Nitrite in Meat Products through the Application of Various Plant-Based Ingredients

Ferysiuk

Wójciak

2020

Antioxidants

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Nitrite is the most commonly applied curing agent in the meat industry, and is known to affect human health. Nitrites impart a better flavor, taste and aroma; preserve the red-pinkish color of the meat; and prevent the risk of bacterial contamination of the cured meat, especially from Clostridium botulinum. Unfortunately, recent research has demonstrated some negative effects of this technique. Certain N-nitroso compounds have been shown to stimulate gastric cancer; therefore, most of the research groups are studying the effects of nitrates and nitrites. In this review, we discuss the various food sources of nitrites and nitrates and their current legal requirements for use in meat products. We also discuss the possible changes that might come up in the regulations, the concerns associated with nitrates and nitrites in meat products, and the use of plant-based nitrite and nitrate substitutes. All these topics will be considered with respect to ensuring a high level of microbiological protection, oxidative stability and acceptable sensory quality (color, taste and smell) in meat products.

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Nitrates and Nitrites in meat products

Cited by 56 publications

References 44 publications

Potential Use of Hyssopus officinalis and Borago officinalis as Curing Ingredients in Pork Meat Formulations

Potential Use of Hyssopus officinalis and Borago officinalis as Curing Ingredients in Pork Meat Formulations

The Possibility of Reduction of Synthetic Preservative E 250 in Canned Pork

Reduction of Nitrite in Meat Products through the Application of Various Plant-Based Ingredients

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