Nitrite reduction in fermented meat products and its impact on aroma

Flores, Mónica; Perea‐Sanz, Laura; Belloch, Carmela

doi:10.1016/bs.afnr.2020.10.002

Cited by 9 publications

(2 citation statements)

References 215 publications

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“…However, the interplay of low oxygen partial pressure and low pH (5.0-6.0) in cured meats creates conditions that amplify the formation of both nitric oxide and superoxide. These conditions are key precursors of peroxynitrite [39]. Consequently, in cured meats with high amounts of both curing salts, such as the 150 NOx batch, peroxynitrite becomes involved in the production of reactive species that can induce lipid oxidation [40].…”

Section: Lipid Oxidationmentioning

confidence: 99%

Assessing the Impact of Pomegranate Peel Extract Active Packaging and High Hydrostatic Pressure Processing on Color and Oxidative Stability in Sliced Nitrate/Nitrite-Reduced Iberian Dry-Cured Loins

Cava,

Ladero,

Riaguas

et al. 2024

Foods

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Our study aimed to assess the impact of active packaging with pomegranate peel extract (0.06 mg gallic acid eq./cm2) and/or high-pressure treatment (600 MPa, 7 min) on the instrumental color, lipid, and protein oxidation of Iberian dry loins formulated with reduced nitrate/nitrite levels (0, 37.5, and 150 mg/kg) during 100-day refrigerated storage (4 °C). CIE L*a*b* coordinates were measured, and malondialdehyde, carbonyls, and free thiol contents served as markers for lipid and protein oxidation. Active packaging lowered CIE L* (35.4 vs. 34.1) and a* (15.5 vs. 14.5) and increased yellowness (15.6 vs. 16.3) and hue (45.2 vs. 48.4), while pressurization increased CIE L* (33.1 vs. 36.3) and diminished a* values (16.1 vs. 13.9). Ongoing nitrate/nitrite amounts significantly influenced lipid peroxidation, protein carbonyl formation, and free thiol loss. Active packaging and high-pressure processing had varying effects on carbonyl and thiol contents. Neither pressurization nor active packaging impacted malondialdehyde formation. Pressurization enhanced the formation of 4-HNE (503 vs. 697 pg/g). Protein oxidation proved more sensitive to changes, with active packaging offering protection against protein carbonylation (15.4 vs. 14.7 nmol carbonyls/mg protein), while pressurization induced thiol loss (34.3 vs. 28.0 nmol Cys eq./mg protein). This comprehensive understanding provides essential insights for the meat industry, emphasizing the necessity for customized processing conditions to enhance color stability, lipid preservation, and protein integrity in dry-cured loin slices.

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Section: Lipid Oxidationmentioning

confidence: 99%

Assessing the Impact of Pomegranate Peel Extract Active Packaging and High Hydrostatic Pressure Processing on Color and Oxidative Stability in Sliced Nitrate/Nitrite-Reduced Iberian Dry-Cured Loins

Cava,

Ladero,

Riaguas

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

“…Although the role of nitrite in the formation of the pink color of cured meat products is also well known (Flores et al, 2021;Sallan et al, 2023), the sub-analysis performed for the color component a* showed that redness increases with the addition or not of nitrate/ite salts in sausages. In addition, the color a* of sausages was not associated with the percentages of nitrate/ite salt added in the meta-regression.…”

Section: J O U R N a L P R E -P R O O Fmentioning

confidence: 99%